Name: Linguine with Clams and Zucchini (Linguine al Sugo di Vongole e Zucchine)
Total time: 50 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ½ cup extra virgin olive oil; 2 teaspoons garlic, finely chopped; 1 pound linguine; ⅓ cup dry white wine; 3-4 dozen small fresh clams (depending on size), washed in several changes of cold water; 1 pound small zucchini, washed, scrubbed, and ½-inch diced; ½ cup yellow onion, finely chopped; Salt; Freshly ground black pepper; 2 tablespoons fresh basil leaves, coarsely chopped

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
50 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Zucchini and seafood make an inspired combination and one that is often found along the coast near Naples. Although linguine in Italian cooking are a relatively rare occurrence compared to their popularity in the US, their shape and sturdiness make them an excellent choice for this sauce.

Ingredients

½ cup extra virgin olive oil
½ cup yellow onion, finely chopped
2

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Put the olive oil in a deep 12-inch skillet and place over medium high heat. Add the onions and Sauté until they turn a rich golden color, about 5 minutes. Add the garlic and continue Sautéing for about 30 seconds. Add the zucchini, season with salt and pepper and cook, stirring

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