The spaghetti with clams and zucchini flowers is a delicate first course that combines the taste of the sea with that of the land. During this time, my mother harvests lots of vegetables from her little garden, including cherry tomatoes and zucchini flowers. That’s how I decided to create this recipe: I dressed the spaghetti with clams, zucchini flowers, and yellow cherry tomatoes. Easy to make, this first course will surprise everyone at the table!
Also try:
Pasta with anchovies, zucchini flowers, and lemon
Lasagna with zucchini and flowers
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 7 oz clams
- 10 yellow cherry tomatoes
- 10 zucchini flowers
- 3 leaves basil
- 2 anchovies
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the spaghetti with clams and zucchini flowers, rinse the clams multiple times under running water to remove the sand.
Place the clams in a large pot with a drizzle of extra virgin olive oil.
Cook them covered with a lid, until the clams are fully open. If necessary, add a ladle of cooking water.
Then turn off the heat and remove the clam shells.
Wash the zucchini flowers, remove the stem and pistil, and place them on absorbent paper to dry.
In a pan, pour a drizzle of extra virgin olive oil, a garlic clove, and the anchovies. Place over low heat and let the anchovies melt.
Then add the cherry tomatoes (previously washed and halved) and a few basil leaves, continuing to cook for a few minutes.
Then add the clams and zucchini flowers to the cherry tomatoes, cook over the heat for 5 minutes.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and add it to the pan with the sauce.
Mix the pasta with the sauce, remove from the heat and serve. Enjoy your meal!
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