![Spaghettini with zucchini & vongoli Spaghettini with zucchini & vongoli](https://wikirecipes.net/wp-content/uploads/2019/04/Spaghettini-with-zucchini-amp-vongoli.jpg)
- 0:10 Prep
- 0:15 Cook
- 10 Servings
- Capable cooks
Ingredients
- 2kg vongoli
- Pinch of plain flour
- 1 x 500g pkt spaghettini (Barilla brand)
- 125ml (1/2 cup) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 10 small (about 1kg) green zucchinis
- 1 cup firmly packed fresh basil leaves
- 2 fresh long red chillies, halved, deseeded, finely chopped
- Salt & freshly ground black pepper
Method
- Step 1Place the vongoli in a large bowl. Cover with plenty of cold water and a pinch of flour. Set aside for 10 minutes to allow the vongoli to purge any excess grit from inside their shells. Drain. Rinse well.
- Step 2Cook the pasta in a large saucepan of salted boiling water for 5 minutes or until al dente. Drain.
- Step 3Meanwhile, combine the oil and garlic in a small bowl. Set aside to infuse. Use a vegetable peeler to peel the zucchini lengthways into thin ribbons.
- Step 4Heat a large saucepan over medium-high heat. Add the oil mixture and cook, stirring, for 2 minutes or until aromatic. Add the vongoli and cook, covered, for 4 minutes or until shells open (discard any vongoli that do not open). Add the zucchini ribbons and cook for 1 minute or until zucchini just wilts. Add the spaghettini, basil and chilli and gently toss to combine. Taste and season with salt and pepper. Serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2102 kj
Energy
16g
Fat Total
3g
Saturated Fat
3g
Fibre
51g
Protein
114mg
Cholesterol
314.24mg
Sodium
2g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
Vongoli is Italian for small clams, such as small pippies, which are available from most fresh seafood outlets.You can prepare the vongoli (step 1) up to 1 hour ahead. Continue from step 2, 15 minutes before serving.
- Author: Rodney Dunn
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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