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Ingredients
- 1kg of clams
- extra virgin olive oil
- 4 cloves of minced garlic
- 250g of zucchini
- 2 (or more) chopped red chillies
- 100g of chopped, ripe tomatoes n
- salt and pepper
- 500g of bavette (or spaghetti)
Method
For 4 people, wash 1kg of clams, discarding any broken ones.
In a large pan, heat 3 tbsp of extra virgin olive oil and lightly fry 4 cloves of minced garlic for 30-40 seconds. Slice 250g of zucchini into 1/4-cm-thick rounds and add to the pan with 2 (or more) chopped red chillies. Lightly fry for 2-3 min until zucchini have softened.
Add 100g of chopped, ripe tomatoes and simmer for 5 min until the tomatoes have broken down a little.
Add the clams, stir well and cover the pan. Cook for 5 min, shaking the pan every minute or so, until the clams have opened.
Season with salt and pepper.
Cook 500g of bavette (or spaghetti) and toss with the clam sauce.
Serve immediately.
