Spaghetti with Clams and Zucchini
Spaghetti with Clams and Zucchini - easy spaghetti pasta with clams and zucchini, white wine, olive oil, butter and garlic. Weeknight dinner is ready in 20 mins.
Servings: 4 people
Calories: 337kcal
Ingredients
- 1 1/2 - 2 lbs (750g-1kg) manila clams or little neck clams
- 8 oz (230g) spaghetti
- 1/2 lb (250g) zucchini
- 2 tablespoons olive oil
- 2 - 4 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 cup white wine or Japanese cooking sake
- 1 teaspoon salt or to taste
- 3 dashes ground black pepper
- 1/2 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Soak the clams in salted water for 10 minutes. Scrub the surface and rinse with cold water a few times until the water becomes clear. Drain and set aside.
- Cook the pasta al dente according to package instructions. Drain and set aside.
- Trim the ends of the zucchini. Cut them into rounds, and then into halves.
- Heat up a skillet with the olive oil and melted butter. Use up to 4 tablespoons of butter for the best result. Saute the garlic until they turn light brown, add the clams and stir a few times before adding the white wine. As soon as the clams start to open up, add the zucchini, salt, ground black pepper and lemon juice. Stir and cook until all the clams open up.
- Transfer the spaghetti into the skillet, stir to combine well with the clams. Add the chopped parsley, stir to mix well. Serve immediately.
Nutrition
Serving: 4people | Calories: 337kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 593mg | Fiber: 2g | Sugar: 3g