Ingredients Jump to Instructions ↓

  1. 1 pound fettucine, broken into 2-inch pieces

  2. 1 tablespoon olive oil

  3. 1 tablespoon chopped garlic

  4. 1/4 cup white wine

  5. 1/2 lemon, juiced

  6. 1 pound small littleneck or manilla clams

  7. 2 zucchini, sliced into 1/8-inch thick half circles

  8. 1/4 cup extra-virgin olive oil

  9. 1 tablespoon chopped oregano Salt Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook the pasta in boiling water until al dente. Drain well and set aside. Toss with extra-virgin olive oil to prevent sticking. † In a saucepan, add the olive oil and heat. Add the garlic and cook for 30 seconds, being careful not to brown. Add the white wine and lemon juice and bring to a simmer. Add the clams and cover. Steam for 3 minutes. Add the zucchini, re-cover, and cook until the clams open, another 5 minutes. Uncover and add the extra-virgin olive oil, stirring to emulsify. Add the oregano and the drained pasta and toss well. Season with salt and pepper and serve. † Yield : 4 servings


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