Fettuccine col Sugo di Vongole e Zucchine

Name: Fettuccine col Sugo di Vongole e Zucchine (Fettuccine with Clams and Zucchini)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 1 cup chopped onion; ½ cup extra virgin olive oil; Salt; 1 tablespoon chopped garlic; 2 dozen small littleneck clams; 1 pound fresh, small, young zucchini, soaked in cold water for 20 minutes; 1 pound fresh, small, young zucchini, soaked in cold water for 20 minutes; Fettuccine made with 3 large eggs and about 2 cups flour, as described; Fettuccine made with 3 large eggs and about 2 cups flour, as described; Black pepper in a grinder; ½ cup dry white wine; 8 fresh basil leaves; Fettuccine made with 3 large eggs and about 2 cups flour, as described

Fettuccine with Clams and Zucchini

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Elsewhere I have mentioned the happy affinity zucchini have for seafood; please see Zucchini Boats Stuffed with Shrimp. It is a discovery that has also been made by Pierino, my chef friend from Amalfi, whose recipe this is. Clams have a pungency, a high flavor generally better suited to spaghetti than to homemade pasta. Once wedded to zucchini, however, they assume a gentle demeanor for which fettuccine are the perfect background.

The

Ingredients

Europe
Italy
Mediterranean
Vegetarian
Pasta

Ingredients

Method