Fast Recipes

Vongole, zucchini blossom and brown butter spaghetti

Spring is here, and this fresh pasta dish is just the way to welcome it.
pan-filled-with-spaghetti-and-clams

Photo: James Moffatt

James Moffatt
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Ingredients

Method

1.Preheat the oven grill to high. Spread baguette with ‘Nduja and drizzle with oil. Place on an oven tray; cook under grill until golden and toasted (3 minutes). Set aside and keep warm.
2.Bring a large saucepan of salted water to the boil. Cook spaghetti until al dente (4-6 minutes). Drain, reserving 60ml pasta water.
3.Meanwhile, heat a large deep frying pan with a tight-fitting lid over high heat. Add butter and cook, swirling pan until foaming and beginning to brown (3 minutes). Add zucchini flowers and capers, cook until tender (2-3 minutes). Remove with a slotted spoon and set aside. Deglaze pan with wine and reduce by half (1 minute). Add vongole, cover, and steam, shaking pan occasionally, until vogole open (5 minutes).
4.Add spaghetti, zucchini flowers, and caper mix, and reserved pasta water and lemon juice to vongole. Season and toss to combine. Divide between bowls, scatter over parsley and serve with ‘Nduja baguette.

‘Nduja is a spreadable salami available from select butchers and Italian smallgoods producers.

Notes

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