Saffron Fusilloni with Clams and Zucchini Blossoms
A summer dish bursting with the colors and flavors of zucchini blossoms, clams, and saffron pasta from the Pastazaff line. Here come the saffron fusilloni with clams and zucchini blossoms. Ready to cook them with us? Then let’s get started
Method
Place the clams in a bowl with fresh water for about an hour to clean out the sand.
Pour two tablespoons of olive oil into a pan and sauté a clove of garlic and the parsley stems (without the leaves). Add the clams to the aromatic oil and remove the garlic and stems. Drizzle in a bit of water, then cover with a lid.
Once all the clams have opened, set them aside. Strain the sauce and keep it aside as well.
Dice the zucchini into very small cubes and cut the zucchini blossoms into strips (only the corolla, after removing the stem and pistil) and cook them in a saucepan with two tablespoons of oil, gradually adding the clam juice as it gets absorbed. Add salt to taste.
When almost fully cooked, add some shelled clams and deglaze with white wine.
Bring water to a boil. Salt it and add the pasta. Cook it for 8 minutes.
Finish cooking in the saucepan with the zucchini, zucchini blossoms, and clams, adding a ladleful of cooking water until completely done.
Plate and... enjoy!
