Ingredients Jump to Instructions ↓

  1. 320 g linguine

  2. 4-6 tbsp olive oil , plus extra for sprinkling

  3. 2 cloves garlic , peeled

  4. 500 g clams

  5. 4 courgettes , very finely sliced

  6. 2-3 tbsp olive oil

  7. 1 cloves garlic , peeled

  8. 2 shallots , finely sliced

  9. 1 large courgette , finely sliced

  10. 2 tbsp vegetable stock

Instructions Jump to Ingredients ↑

  1. Linguine with clams and courgettes Method 1. To make the purée: in a small saucepan, heat the olive oil and garlic clove over a medium-low heat so that the garlic flavours the oil but does not colour. Add the shallots and cook for 1 minute. Add the courgette and sauté for 3-4 minutes, until it has softened. Pour in the stock and remove the pan from the heat. Discard the garlic clove, then use a hand blender to purée the mixture. Pass the sauce through a sieve and set aside.

  2. In a pan of salted boiling water, cook the linguine until al dente then drain and set aside.

  3. Meanwhile, in a large saucepan, heat another 2-3 tablespoons olive oil with 1 garlic clove. Once the oil has taken on the flavour of the garlic, discard the clove. Add the clams then cover and cook until the clams open: this should take no longer than 1 minute. Remove from the heat and pick about half the clams from their shells, leaving the rest in. Keep the shells for decoration.

  4. In a large frying pan, flavour 2-3 tablespoons oil with 1 clove garlic once more. Add the shallots and sauté for a few seconds, then add the courgettes and cook until slightly softened. Add the cooked linguine, vegetable stock, all the clams and their cooking liquor.

  5. Transfer the pasta to a large plate and sprinkle with olive oil and freshly ground black pepper before serving.


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