What you need:
250 gr shelled clams
500 grams chopped zucchini
1 medium red onion chopped
1/3 cup EVOO
1/3 cup dry white wine
2 local chilis sliced lengthwise
4-6 roughly chopped cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
Basil or flat leaf parsley leaves (not chopped)
What you do:
Saute the onion, garlic and chilis in the oil until onion is translucent. Add the zucchini, white wine, clams, salt and pepper: bring to a boil for five minutes then reduce heat. Cook until zucchini is at desired tenderness. Serve sauce in a separate bowl from the linguine so diners can help themselves. This avoids the zucchini and clams moving to the bottom of the pasta bowl. Add Parmesan and chili flakes.
Majestically enthroned amid the vulgar herd
I have not found zucchini in Isan. The Thai is 'buab' or similar? Looking since your previous post about a zucchini pasta sauce. Happen to have the Thai name to hand?
A meal so good the dinner tread was inadequate for it.
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