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.
Ingredients needed 2 servings
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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