Kim Ho-yoon's Zucchini Clam Vongole

Name: Kim Ho-yoon's Zucchini Clam Vongole
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 serving linguine; 1 pack clams; 1/2 zucchini; 3 cloves garlic; 1 peperoncino; 3 tbsp white wine; olive oil, as needed; 7g salt; 1L water

A clean and light vongole pasta made with just zucchini and clams

15 min Difficulty Easy Noodles & bunsik

Main ingredients

linguine clams zucchini garlic peperoncino white wine olive oil

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linguine clams zucchini garlic peperoncino white wine olive oil

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Raymon Kim's Clam Bolognese Pasta

A rich and deeply flavored Bolognese pasta made using pre-shelled clams, eliminating the need for soaking. The broth is simmered with white wine and olive oil, while some clam meat is finely chopped to cling thickly to the noodles for a more intense umami experience.

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Aha Bujang's Clam Vongole Pasta

A super simple vongole pasta that uses a versatile clam sauce to create deep, rich umami without white wine

15 minEasyNoodles & bunsik

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super simplebudget-friendlynoodle dish

Ingredients needed 1 servings

Recipe

Bring 1L of water and 7g of salt to a boil in a pot, then add the linguine and cook.
Drizzle olive oil in a pan, add sliced garlic, and slowly infuse the oil over low heat.
Once the garlic is fragrant, crush 1 peperoncino and add it to the pan, stirring lightly.
Add the clams and white wine, and when the clams start to open, remove them to a separate bowl so they don't become tough.
Add half-moon sliced zucchini and pasta water to the pan, and stir-fry to cook the zucchini.
Add the cooked linguine to the pan along with some pasta water, and stir to emulsify.
When the sauce is glossy, slightly reduced, and clinging to the pasta, return the reserved clams and toss gently.
Turn off the heat, finish with one turn of olive oil around the pan, and plate attractively.

Cook the linguine in salted water. In a pan, sauté garlic and peperoncino to release their aroma.
Add clams and white wine, cook, then remove the clams. Add zucchini and pasta water, and sauté.
Combine the pasta and reserved clams, emulsify, and finish with a drizzle of olive oil.

Cooking tips

Remove the clams as soon as they open to keep them plump and moist, preventing them from shrinking or becoming tough.
Do not burn the garlic over high heat; gently infuse it over low heat, letting it bubble slowly to draw out its full flavor.
Stir the pasta until the pasta water and olive oil emulsify into a glossy, well-coated sauce, ensuring the pasta absorbs the seasoning evenly.

Recommended for

Those who want to make a deep yet clean-tasting vongole pasta with minimal ingredients.
Those who want to learn tips for perfectly cooking seafood pasta without making the clam meat tough.
Those who want a light meal that combines the sweetness of zucchini with the savory richness of clams.

Kim Ho-yoon's Zucchini Vongole Pasta

A vongole pasta enriched with a deep broth from clams and hard clams, complemented by the crisp, sweet flavor of zucchini.

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Seungwoo Dad's Vongole Pasta

A deep and clean-tasting vongole pasta, made without failure by adding the flavor of chicken stock and onion to the refreshing umami of clams.

20 minEasyNoodles & bunsik

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Lee Jae-hoon's Vongole Pasta

An authentic vongole pasta made easily by prepping garlic and cherry tomatoes with just scissors, no knife needed

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Ttukdak Hyung's Brothy Vongole Pasta

A one-pan Vongole pasta where pasta is cooked together with clam broth in the same pan without boiling it separately, allowing you to enjoy the rich broth and savory flavor.

15 minEasyNoodles & bunsik

PastaClamsOlive oilScallionGarlic

Super simpleBrothy dishHangover cure

Kim Ho-yoon's Zucchini Clam Vongole

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Main ingredients

Tags

Ingredients needed 1 servings

Recipe

Cooking tips

Recommended for