Ingredients for 2 People 1 lb. clams 7 oz. Spaghetti alla chitarra 3 zucchini 4 zucchini flowers 1 clove of garlic extra virgin olive oil salt

Preparation for Spaghetti alla Chitarra with Clams, Zucchini & Zucchini Flowers Spaghetti alla Chitarra with Clams, Zucchini & Zucchini Flowers is an easy dish to make and is sure to delight the palates of all your guests! This is an ideal dish for anyone who has doesn’t have a lot of time to cook, but want to cook healthy and fresh nonetheless. This is a recipe from our resident Chef Ilaria Carratù! Let’s start with the zucchini. Cut the ends off, then carefully julienne strip them. Chop the zucchini flowers into slices as well. Heat a pan with a bit of extra virgin olive oil and add your cut zucchini. After sautéing the zucchini for a few minutes, add the zucchini flowers. Mix until you get a fragrant, creamy consistency. Heat another pan, add oil and chopped garlic clove. Add your clams. Make sure there are no open or broken clams and that they are thoroughly cleaned. Cover the pan so they can steam and open. Once they are all open, pour the excess water into a bowl and set aside. Now we are ready to cook our pasta. Bring a large pot of water to a boil and add a pinch of salt. Don’t overdo it on the salt as the clams tend to be quite salty as is. Cook your pasta until it is al dente. Strain pasta and put into the pan with clams. Cook over high heat, stir well and add the zucchini and zucchini flower mixture. Cook for about 2 minutes, stirring consistently. Place a hearty portion on each dish and add a bit of basil as garnish. Enjoy your meal! Wine Pairing: Dogajolo toscano bianco Igt