Linguine Zucchini and Clams


  • 500g Zucchini
  • Costa D’Oro Exrta Virgin Oil
  • 100g grated cheese (provolone dolce)
  • 100g Clams
  • Plentiful quantity of chopped parsley
  • Salt & Pepper
  • 500g Linguine Gerardo di Nola


Cut the Zucchini into rounds of at least 3mms and brown them alongside the shucked clams. As soon as they are browned and softened, drain and put everything in a bow.

Cook the Linguine in salt water; subsrquently, drain the pasta “al dente” and cook it together with this sauce of Zucchini and clams while adding cheese (preferably provolone dolce), parsley and more water if needed.

Serve as soon as ready.

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