GLUTEN FREE FUSILLI WITH ZUCCHINI AND CLAMS
11.3 oz Barilla gluten free fusilli
10.6 oz light zucchini
17.6 oz clams
1 tablespoon lemon zest
1 bunch of parsley
100 ml / 3.4 fl. oz extra virgin olive oil
1 clove of garlic
salt and chilli pepper
Wash the clams thoroughly and place them in a large pan with a tablespoon of oil, the parsley stems and a clove of garlic. Cover with a lid and place on the flame. Sauté and once they open, leave for 2-3 minutes and then remove the pan from the heat and remove the shells. Strain the cooking liquid and set aside.
Wash the zucchini and first cut them into slices lengthwise and then into sticks and lastly, into small cubes.
Heat half of the remaining oil, the parsley stems and the minced garlic in a low, large pan.
Add the zucchini and sauté them; add the chilli pepper to taste.
Add the cooking liquid of the clams and cook for a few minutes over medium heat.
Meanwhile, boil the salted water and cook the Fusilli according to the instructions on the package. Drain the pasta 2 minutes before the cooking time elapses, toss in the pan and stir. If necessary, add a little cooking water.
Add the clams, the chopped parsley and the lemon zest, sauté everything again for a few seconds.
Serve hot, garnished with some chopped parsley.
