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

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

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Ingredients

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