Spaghetti zucchini and clams, with a shower of almonds and 'atturate muddica', that is, the bread fried in the oil that we Sicilians love so much. Today's recipe is a classic of Sicilian sea cuisine but not only, enriched by the crispy touch of almonds and fried bread. Prepare it with spaghetti or linguine, and use real clams and romanesque zucchini (green ones with the flower) or Sicilian light green.
I love clams: pasta with clams is on top of my culinary dreams. Especially if eaten in Naples, at the fishing village of Castel del Ovo, looking at the sea and Vesuvius. My version of the classic A Spaghetti CLAMS You can find it on the site along with the VIDEO RECIPE. But with clams I love to have fun and not only in the first dishes: from CLAM SOUP AND TURNIP TOPS the PASTA CLAMS MULLET AND BEANS going through the very good Fregula SARDA WITH CLAMS. On the site you can find a lot RECIPES WITH CLAMS all to try.
In this case, I prepared a base with garlic and oil, I browned the courgettes quickly and over a high heat and completed with the water of the clams and the clams themselves, partly shellless and partly with. For me, the tradition of pasta with clams is to have in the dish some clams still whole. Since the courgettes have an unmistakable sweet note, I added some’ of toast in extra virgin olive oil and almonds to balance. In addition to the fresh scent of mint and lemon zest. The zucchini noodles and real clams are yummy and very, very simple and quick to prepare: it's going to be like you're in the restaurant. Have a good day!
360 grams of spaghetti or linguine
1 kg of clams
4 Roman or Sicilian green zucchini
50 millilitres of white wine or sparkling wine
extra virgin olive oil, to taste
salt and pepper, just enough
two cloves of garlic
40 grams of stale bread grated
30 grams of toasted almonds
little grated lemon zest
fresh mint, to taste
The zucchini noodles and real clams are very easy to prepare. First wash the clams well (already purged) under running water. Put in a large frying pan a drizzle of extra virgin olive oil and a clean, crushed garlic clove. When the oils are hot, add the clams and cover. Cook over low heat for a few minutes: as the clams open, remove them from the pan and put them in a bowl, so they don't overcooze. When you have completed this operation, filter the remaining water in the pan with a thick mesh strainer and set aside.
Clean and wash the zucchini, cut them in half in length, then back in half and finally sliced.
Brown the garlic in extra virgin olive oil, when golden add the zucchini and sauté with a little salt and pepper over high heat. After a couple of minutes, blend with the white wine and add the fresh mint and, once the alcohol evaporates, the water of clams. Cook for a few minutes: courgettes should remain crispy. Add the clams.
In a pan toast the breadcrumbs and almonds in extra virgin olive oil until golden brown.
Boil the pasta in plenty of lightly salted water. Drain the pasta al dente and sauté with the clam and zucchini sauce, adding some cooking water and raw oil if necessary to create a creamy emulsion. Serve the zucchini noodles and clams in the individual holsters, completing the dish with fried bread with almonds, a little fresh mint and grated lemon zest. Bon appétit!