Home
linguine with clams and zucchini
Linguine with Clams and Zucchini
“This Italian dish is part of a traditional Neapolitan cuisine. It is very popular throughout the Campania region and is also popular in Rome, and is certain to be popular with you.”
–Manuel Marquez,
Senior Executive Chef
Preparation:
- Put a pot of water with salt on to boil.
- Lightly crush the garlic cloves and heat with both oils in a large, nonreactive sauté pan over medium heat until they start to sizzle. Adjust the heat so garlic continues to cook evenly in the oil, releasing its own oils, and softens but does not brown (about 2 minutes). Add the zucchini and carefully blend with oil. Season with salt.
- Continue cooking slowly, stirring from time to time, until zucchini is completely softened and starts to break apart but does not brown (about 20 minutes). Remove from heat and let rest in the oil for 2 hours. Pour into a fine-mesh strainer, reserving the zucchini and oil separately. Keep the same pan, without cleaning, for cooking the clams.
- Heat the zucchini oil in the pan over medium heat until it starts to sizzle. Add clams, cover the pan and turn the heat to medium-high. Cook the clams and gently shake the pan from time to time until they start to open (about 5 to 6 minutes). The cooking time will vary, depending on size of the clams and thickness of the shells. Add the reserved zucchini, hot pepper flakes and parsley. Gently stir with the clams. Set aside.
- Serves 4 using deep pasta plates
All trip prices are in USD $
Costsaver is a proud member of The Travel Corporation portfolio of brands. #csmyway
Copyright 2026 Costsaver. All rights reserved.
MAKE TRAVEL MATTER® is a trademark of The TreadRight Foundation, registered in the U.S. and other countries and regions, and is being used under license.
