Spaghetti with clams

and courgette



320 g of GALLO spaghetti

32 clams

250 g of courgette

200 g of tomatoes, peeled

1/2 onion

1 dl of white wine

3 tablespoons of virgin olive oil

11 tablespoons of parsley, chopped

Salt and white pepper


Step 1

In a pan, add a tablespoon of olive oil and sauté the diced courgette stirring with a wooden spoon until slightly golden. Season.

Step 2

In a separate pan with a tablespoon of oil, sauté the grated onion and add the finely diced tomato.

Step 3

Mix everything, and season slightly.

Step 4

In a pot, pour the remainder of the oil, the wine and the cleaned clams.

Step 5

Cover for 45 minutes, until the clams open. Remove them from the heat.

Step 6

Strain the cooking stock and let it reduce in a pan. Then add the tomato and onion sauce, courgette and mussels.

Step 7

Cook the pasta in abundant boiling water with a pinch of salt until al dente. Serve with the sauce and sprinkle with parsley.

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