Linguine with clams and zucchini

Looks like a nice variation on spaghetti vongole. Serves 4. From the Silver Spoon.


  • 600-700gms clams
  • 3 tablespoons olive oil
  • 1 shallot
  • 1 garlic clove
  • 1/2 fresh chilli seeded and chopped
  • 2 zucchini cut into strips
  • 1 tablespoon chopped flat leaf parsley
  • scant half cup dry white wine
  • 3 tomatoes peeled and diced
  • 340gms linguine (or bavette)
  • salt


Discard any clams with broken shells or which do not shut immediately when sharply tapped. Put the clams in a dry skillet and cook over high heat for about 5 mins until the clams open. Discard any that remain closed. Remove the clams from their shells and set aside.

Heat the oil in a large pan, add the shallot, garlic and chilli and cook over low heat stirring for about 5 mins until soft. Remove and discard the garlic, add the clams, zucchini and parsley and cook a further five minutes. Sprinkle in the wine and cook until evaporated, then add the tomatoes, season with salt and cook for 20-30 mins until thickened.

Cook the pasta in a large pot of salted water, drain and add to the sauce and toss.


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