Got zucchini?

Fried Zucchini, Shrimp and Clam Pasta recipe

Fried zucchini, sweet shrimp, and briny clams come together in this coastal Italian pasta dish that tastes like a trip to the Amalfi Coast in every bite!

When you hear the words “fried zucchini” and “pasta” in one breath, you may immediately think of that Stanley Tucci pasta. But this is not the Spaghetti Alla Nerano famously known on social media as Tucci’s favourite zucchini pasta. This Fried Zucchini, Shrimp and Clam Pasta is my version of the best thing I ate on the Amalfi Coast during our Italy trip this summer!

The second I saw the inspo dish Cortecci con Zucchine, Gamberi e Vongole on the menu at Le Bontà Del Capo during our visit to the Amalfi Coast, I knew I was ordering it. And it did not disappoint. Cortecci is a specific short pasta shape from Southern Italy. By the way, if you ever find yourself in that area of Italy, I highly recommend a stop in for lunch at this little gem of a restaurant right on the coast, about 10-minutes drive outside the crowd of Amalfi town itself. I wonder if Stanley Tucci has ever been there to eat this dish because I feel like it is even better. 🫣

This dish would be splendid any time of the year, but especially now at the peak of summer. Zucchini are aplenty at farmer’s market, in farm shares and home gardens. The recipe calls for 2 pounds of it (4 or 5 small zucchini) which may seem like a lot at first but once fried and tossed in the pasta, it somehow shrinks down a lot so just trust.

---

You’re a free subscriber of Salty Stacks and I appreciate you! If you like my recipes, consider sharing so more people find this newsletter 🫰

This is a summarized version of my blog post. View full version here.

---

Fried Zucchini, Shrimp and Clam Pasta

Prep Time: 20 Min | Cook Time: 1 Hr | Clam Purging Time (passive): 2 Hrs

Serves 4

INGREDIENTS

2 lb (900g) fresh clams such as Littleneck, Manilla or pasta clams (see instruction for purging)

¾ lb (340g) shrimp, peeled deveined, rinsed and patted dry

1½ lbs (675g) or 5 small green zucchini, thinly sliced into ⅛” coins

1 C (240ml) extra virgin olive oil, plus a bit more for cooking

1 lb (450g) dry pasta of choice e.g. Casarecce, Gemelli, Cavatelli or Spaghetti

3 garlic cloves, thinly sliced

3 tbsp butter

Salt and black pepper to taste

Chopped fresh parsley

INSTRUCTIONS

Tip: Clams and its steaming liquid are naturally salty. While salting in steps is important for building flavour in any dish, do so judiciously in this recipe keeping in mind the natural brininess of the clams and steaming liquid. The sauce also uses a lot of pasta water which should also be well-salted.

Purge clams 2 hours up to overnight (12 hours): Rinse and lightly scrub clams. Purge sand from clams in a large bowl of cool salty water solution using a ratio of 2 tablespoons kosher salt per quart of water per pound of clams (per America’s Test Kitchen). Soak 2 hours at cool room temperature or longer up to overnight in the fridge, uncovered as they need to breathe. After purging, use hands to transfer clams from the bowl to a colander, leaving the grit behind. Rinse well with cool water and drain. Keep them cover with wet paper towels in the fridge until ready to use. If clams are very fresh, they can be kept that way for up to a day but generally try to use them as soon as possible to minimize die off. (2lb/900g fresh clams such as Littleneck, Manilla or pasta clam)

Prepare shrimp: Cut shrimp into ¾” pieces. Toss in a bowl with a little salt and pepper. (¾lb/340g shrimp)

Fry zucchini coins (can be made the day before – see recipe note): Heat 1 cup of olive oil in a deep sauté pan to 350°F (175°C) over medium heat. In 3 or 4 batches to avoid overcrowding, fry zucchini until golden and slightly curled and browned, about 9 minutes each batch. Using a slotted spoon, transfer to paper towel lined tray to absorb excess oil. Season lightly with salt. If making in advance, chill in the fridge up to overnight. (1½lbs/675g or 5 small green zucchini)

Cook pasta: Bring a large pot of water to a boil for cooking pasta. Once water is at a boil, season generously with salt and cook pasta to al dente less 2 minutes. Time this to be done when the everything is ready to toss together. (1lb/450g dry pasta of choice)

Steam clams: Heat a deep sauté pan over medium-high heat, add clams and about 1 cup of water. Cover and steam until they open, 5 to 8 minutes. Some clams may take longer to open. Pull out fully opened clams and steam the remaining a few minutes longer. Discard any that don’t open beyond 12 minutes. Set aside in a bowl but do not discard the steaming liquid! If there is grit in it, strain it through a fine mesh or cheesecloth and keep the liquid for the pasta sauce.

Sauté shrimp: Return pan to medium-high heat. Add a drizzle of oil and the shrimp. Sauté until just cooked through. Do not overcook since they are reheated at the end. Set aside.

Make sauce: When pasta is almost done, heat another drizzle of olive oil and add garlic. Cook 10 seconds until fragrant. Add fried zucchini along with about 1 cup of clam steaming liquid and let it simmer on low briefly, 30-60 seconds. (3 garlic cloves, thinly sliced)

Add pasta, butter, clams and shrimp: By now pasta should be cooked to al dente less 2 minutes. Using tongs (do not discard pasta water), transfer drained pasta to the zucchini along with some pasta water (start with 1 cup). Add butter. Cook 1 to 2 minutes to absorb liquid, tossing rapidly and constantly until the liquid begins to emulsify and get saucy from the butter and pasta starch. Add more pasta water as needed, up to another cup or so. Finally, add back shrimp and clams. Cover to simmer briefly to heat through the shrimp and clams. Garnish with chopped parsley and serve. (3 tbsp butter)

As always, the blog is where you’ll find the full post with:

• Tips and FAQs

• Step-by-step with photos

• Printable recipe card

• Recipe video 🎥

If you’re not already a subscriber, hit the subscribe button below so you don’t miss out on my recipes.

Eat well and be well,

Sonia x