Italian Recipe for Pasta with Clams and Zucchini

Instructions

1. Put the clams in a bowl with water and salt for 1 hour.
2. Peel the zucchini, thinly slice or dice. (If they are baby zucchini with thin skins, you can leave the skins on.)
3. Sauté a clove of garlic in a pan with a little oil, drain the clams and put them in the pan, covering with a lid, and cook until they open. Add the white wine and the chopped parsley.
4. Shell half of the clams, reserving the liquid from them for later, and leave half in their shells.
5. Then in the same pan, sauté a clove of garlic with a little oil, and when it becomes golden add the zucchini. After a few minutes, add the shelled clams and the reserved cooking liquid.
6. In the meantime, cook the pasta in salted water until very “al dente,” drain it, then add it to the pan with the zucchini and clams. Toss the pasta for a minute or two to combine the flavors.
7. Serve the pasta with a sprinkling of pepper and chopped parsley, and garnish with the clams still in their shells.