Kim Ho-yoon's Zucchini Clam Vongole
A clean and light vongole pasta made with just zucchini and clams
Ingredients needed 1 servings
Recipe
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.
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