Bavette with Clams and Zucchini is a tasty and light first course, perfect for summer dinners. This recipe combines the sea flavor of the clams with the freshness of the 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 whole dish is enhanced with chopped parsley and a splash of lemon juice. Serve the Bavette with Clams and Zucchini with a drizzle of olive oil and a pinch of salt.
Clean the clams, place them in a pan without any seasoning and let them open over high heat
Remove the clams from their shells and set them aside
Heat three tablespoons of oil and wilt the chopped shallot, the whole garlic clove and half a chili pepper
Remove the garlic, add the clams, the zucchini cut into thin strips and the chopped parsley
Cook for 5 minutes
Sprinkle with the wine and let it evaporate
Add the peeled, diced tomatoes and season with salt
Cook until done
Cook the bavette, drain them and toss them in the pan with the zucchini and clams
Suggested wines: Isonzo Bianco DOC, Montecarlo Bianco DOC, Ischia Bianco DOC
Pan
Pot
Knife
Italy
| 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 |
