Fettucine with clams and zucchini (Fettucine col sugo di vongole e zucchine) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • kari500 on May 04, 2024

    I used canned clams, which simplified this a lot (and would probably mortify Marcella). We liked it very much. Left out the basil and was glad I did.

  • mcvl on December 26, 2014

    As I cut up the zucchini I was surprised the recipe called for long pasta instead of something smaller and chunkier, but the zucchini melted into a perfect sauce. V. good. Omitted the white wine by accident but would leave it out deliberately in future for a light touch.

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