Bavette with Clams and Zucchini is a tasty and light first course, perfect for summer dinners. This recipe combines the sea flavor of clams with the freshness of zucchini, creating a unique balance of flavors. The clams are cooked with garlic, shallot, chili pepper, and white wine, while the zucchini are sautéed in a pan and added to the pasta. The dish is enhanced with chopped parsley and a splash of lemon juice. Serve Bavette with Clams and Zucchini with a drizzle of olive oil and a pinch of salt.
Wash the clams, place them in a pan without any seasoning, and let them open over high heat
Detach the mollusks and set them aside
Heat three tablespoons of oil and sauté the chopped shallot, whole garlic clove, and half a chili pepper
Remove the garlic, add the clams and zucchini cut into strips, and the chopped parsley
Let it flavor for 5 minutes
Sprinkle with wine and let it evaporate
Add the peeled and diced tomatoes, salt
Cook until done
Boil the bavette, drain them, and flavor them in the pan with zucchini and clams
Accompanying wines: Isonzo Bianco DOC, Montecarlo Bianco DOC, Ischia Bianco DOC
Pan
Pot
Knife
Italia
| Energy (kcal) | 116.71 |
| Carbohydrates (g) | 14.78 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 3.13 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 6.99 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.02 |
