Kim Ho-yoon's Zucchini Vongole Pasta

Name: Kim Ho-yoon's Zucchini Vongole Pasta
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 400g hard clams; 500g clams; 200g linguine; 1/6 zucchini; a little basil; a few parsley stems; 6 tbsp olive oil plus a little for finishing; 3 peperoncino; 5 cloves garlic; a little parsley; 100ml white wine plus 1 tbsp; 1L water; 5g salt; 200ml clam broth; 2 ladles pasta water

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

20 min Difficulty Normal Noodles & bunsik

Main ingredients

linguine clams hard clams zucchini garlic peperoncino parsley white wine olive oil

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linguine clams hard clams zucchini garlic peperoncino parsley white wine olive oil

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Quick recipe

Cooking tips

Boiling the clams with white wine to extract the broth first makes it easier to strain out any sand and prevents the clam meat from becoming tough.
If the zucchini is sliced too thin, it will lose its texture, so cut it thickly to preserve its sweetness and crispness.
Using the same pan for cooking the pasta and retaining the pasta water, then adding olive oil to emulsify when the sauce has reduced, allows the savory flavor to fully coat the noodles.

Recommended for

Those who want to make a rich, clingy vongole pasta that isn't watery.
Those who want to enjoy the deep flavor of clam broth paired with the crisp sweetness of zucchini.

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Kim Ho-yoon's Zucchini Vongole Pasta

Main ingredients

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