As the seasons turn…
“The slow-cooked caramelised zucchini is perfect with the sweet-and-salty clams. Don’t be tempted to speed up the zucchini cooking time.
Slow and steady will be rewarded in the end.”
PASTA WITH ZUCCHINI, GARLIC, CHILLI AND VONGOLE
SERVES 4-6
400g spaghetti
1/2 cup (125ml) extra virgin olive oil
5 garlic cloves, sliced
1/2 tsp dried chilli flakes
5 zucchinis, trimmed, thinly sliced
1/3 cup (80ml) white wine
800g clams (vongole), purged
50g butter
1/3 cup chopped flat-leaf parsley leaves
Finely grated pecorino, to serve
Cook pasta according to packet instructions. Drain, reserving1/2 cup (125ml) pasta water and set aside pasta in separate bowls.
Heat oil in a large, non-stick frypan with a lid over medium heat. Add garlic and chilli flakes, and cook, stirring occasionally, for 1 minute or until softened. Reduce heat to medium-low, add zucchini and cook, stirring frequently, for 40-45 minutes until zucchini is golden and broken down. Increase heat to medium-high, add
