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
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, then rinse them with cold water a few times until the water runs clear. Drain and set aside.
- Cook the pasta al dente according to the package instructions. Drain and set aside.
- Trim the ends of the zucchini. Cut it into rounds, then slice the rounds in half.
- Heat a skillet with olive oil and melted butter, using up to 4 tablespoons of butter for the best results. Sauté the garlic until it turns light brown, then add the clams and stir a few times before adding the white wine. As soon as the clams start to open, add the zucchini, salt, ground black pepper, and lemon juice. Stir and cook until all the clams have opened.
- Transfer the spaghetti to the skillet and stir to combine well with the clams. Add the chopped parsley and mix thoroughly. Serve immediately.
Nutrition
Serving: 4people | Calories: 337kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 593mg | Fiber: 2g | Sugar: 3g