Taglierini with Clams and Courgettes (4)

This weekend I am working my way through posting all the remaining River Cafe recipes I have enjoyed over the years so far. Here is another one from ” River Cafe Two Easy” by Rose Grey and Ruth Rogers. Looking through this cookbook i can see several more vegetarian pasta dishes i must try soon so look out for these.

Taglierini with Clams and Courgettes (4)
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Taglierini with Clams and Courgettes (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Trim the ends off the courgettes and slice as finely as possible into discs.
  2. Heat 1 tbsp olive oil in a thick bottomed pan then fry the garlic and chilli for a minutes. Add the clams and white wine. Cover and cook over a high heat for about 3 minutes until the clams open. Drain, reserving the liquid.
  3. Remove the clams from their shells and discard the shells. Return the clam liquid to the pan and boil to reduce by half. Lower the heat and stir in the butter.
  4. Heat 5 tbsps olive oil in a heavy bottomed pan and cook the courgettes in a single layer until lightly browned on both side. Drain on kitchen paper and season.
  5. Cook the pasta in boiling salted water until al dente. Drain and add to the sauce along with the clams. Toss well.
  6. Serve with the courgettes on top.
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