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 zucchini are cooked at first with a soffritto of olive oil, onion, and garlic, then finished with white wine. To complete the sauce they are combined with basil and with the clam meat briefly heated in its own reduced juices. The method is classic, the sauce new.
© 1986 Marcella Hazan estate. All rights reserved.