Our perciatelli with clams, zucchini, and zucchini flowers are a warm embrace of summer flavors. Dressed with our Selezione Italiana Extra Virgin Olive Oil and Colavita chili peppers, this dish will make you feel like you’re seaside, wherever you are!
Ingredients for 2 servings
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300 g fresh clams
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2 cloves garlic
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1 chili in Colavita Extra Virgin Olive Oil
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200 g Colavita Perciatelli
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2–3 zucchinis
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50 ml Colavita Extra Virgin Olive Oil
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50 ml white wine
Purge the clams by soaking them in cold salted water for a couple of hours. Drain and rinse well.
Wash and slice the zucchinis into rounds.
In a large, high-sided pan, heat 2 tablespoons of olive oil with one crushed garlic clove. Sauté the zucchini slices for 2–3 minutes until lightly golden.
In another large pan, heat 1 tablespoon of olive oil and sauté the other crushed garlic clove with the chili. Turn up the heat and add the clams.
Deglaze with white wine and cook covered over high heat until the clams open. Add the sautéed zucchini.
Bring plenty of salted water to a boil and cook the perciatelli until al dente. Drain and toss in the pan with clams, zucchini, and zucchini flowers.
Finish with a drizzle of extra virgin olive oil and freshly ground black pepper to taste. Serve immediately.
