There is one dish I like to order over and over again when I visit Italy and every time I order it, I am never disappointed. That dish is the Farfalle Pasta with Zucchini and Clams. There is just something about the flavors that come together in this dish that make it worth trying multiple times. Some people find that the herbs can overpower the dish for them, and if that’s the case, just skip the Thyme, but try not to skimp on the parsley. Just make sure you have a pot big enough to fit everything when cooking.

You will surely enjoy Farfalle Pasta with Zucchini and Clams as much as I do.

Bringing Italy home is easy when you ave the right recipes, like Farfalle Pasta. If you add clams and zucchini, then you have one of the best Farfalle Pasta with Zucchini and Clams recipe.

Farfalle Pasta with Zucchini and Clams Ingredients:

4 zucchini (1 ½ pounds total)

¼ cup, plus 2 tablespoons olive oil

4 shallots, slice

2 garlic cloves, finely sliced

1 teaspoon chopped fresh thyme

2 ½ pounds littleneck clams

¼ cup clam juice

½ cup white wine

1 pound farfalle

2 tablespoons unsalted butter

¼ to ½ teaspoon dried red pepper flakes (or to taste)

¼ cup chopped flat-leaf parsley

Kosher salt and freshly ground black pepper

Farfalle Pasta with Zucchini and Clams

Farfalle Pasta with Zucchini and Clams Directions:

  1. Trim the ends of the zucchini, slice in half lengthwise, and cut into ½-inch-thick half moon slices.
  2. In a large sauté pan with a tight-fitting lid, heat the 2 tablespoons of olive oil over medium-high heat until shimmering.
  3. Reduce the heat to medium-low and cook the shallots and garlic, stirring, for 2 to 3 minutes or until tender.
  4. Raise the heat to medium and cook the zucchini and thyme for about 5 to 6 minutes or until the zucchini is just tender.
  5. Add the clams, clam juice, and wine, cover tightly, and cook over medium heat 4 to 5 minutes or until the clams open.
  6. Stir the clams and zucchini once or twice during steaming.
  7. Meanwhile, cook the pasta according to package directions until al dente.
  8. Drain and transfer the pasta to the pan with the clams and zucchini.
  9. Add the remaining ¼ cup of olive oil, butter, red pepper flakes, and parsley and toss gently over medium heat until the butter melts and the ingredients are nicely mixed.
  10. Season to taste with salt and pepper.

Make this recipe just once and you’ll see why I love ordering it while in Italy. The romance of Italy over a dinner for two, right in your dining room. You can even use it to expand the tastes preferences of your children, or just go with a simple recipe for them.

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