Prep Time 5 mins Cook Time 20 mins
Servings: 4
Ingredients
500g Stringozzi Limone
4 Tbsp lemon olive oil
2 thinly sliced shallots
1/2 cup white wine
2 small zucchini, finely grated
2 tsp sea salt
1 jar Vantia Baby Clams
1 cup green peas, fresh or frozen
1 tsp wild dried oregano
Cook the pasta in a large pan of boiling salted water for 8–10 minutes or until al dente.
Meanwhile, heat the oil in a large saucepan and heat the 2 Tbsp olive oil toss in the sliced shallots and allow them to brown lightly.
Deglaze the pan with the wine and reduce by half. Stir in the peas, clams, salt and oregano.
Add zucchini last to just incorporate, but do not overcook.
Toss the cooked and drained pasta gently through the sauce and serve immediately.
Buon Appetito!
Recipe Notes:
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