Known in Italy as 'Pasta con vongole, zucchine e fiori di zucca', this lovely summery pasta dish is made with courgette, courgette flowers and clams. Courgette flowers are only available for a short time, so make sure you make the most of them!
1 person made this
900g clams in shell, scrubbed clean
450g spaghetti or other pasta
2 tablespoons extra-virgin olive oil
1 clove garlic
4 tablespoons dry white wine
1 courgette, cubed
10 courgette flowers, or more to taste
salt and freshly ground black pepper to taste
1 pinch dried chilli flakes
1 bunch fresh parsley, chopped
Method Prep:10min › Cook:15min › Extra time:1hr › Ready in:1hr25min
Soak clams in cold salted water for about 1 hour. Drain.
Bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
While spaghetti is cooking, heat olive oil in a pan and cook garlic for about 1 minute. Remove from the pan; add white wine and clams and cover the pan. Cook until clams open, about 2 minutes. Remove clams from shells, reserving the liquid. Stir in courgette and courgette flowers; season with salt, chilli flakes and reserved clam juice. Cook until courgettes are soft, 7 to 10 minutes. When courgettes are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.