Stringozzi Limone with Clams, Zucchini & Peas

Prep Time 5 mins Cook Time 20 mins

Servings: 4

Ingredients

• 500g Stringozzi Limone

Stringozzi with Lemon

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• 4 Tbsp lemon olive oil

Extra Virgin Olive Oil Pressed with Lemons from Abruzzo

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• 2 thinly sliced shallots

• 1/2 cup white wine

Librandi Ciro DOC Bianco 2019

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• 2 small zucchini, finely grated

• 2 tsp sea salt

Sea Salt Coarse Trapanese 2.2 lbs

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• 1 jar Vantia Baby Clams

Vantia Baby Clams in Natural Juice

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• 1 cup green peas, fresh or frozen

• 1 tsp wild dried oregano

Mountain Oregano

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1. Cook the pasta in a large pan of boiling salted water for 8–10 minutes or until al dente.

2. Meanwhile, heat the oil in a large saucepan and heat the 2 Tbsp olive oil toss in the sliced shallots and allow them to brown lightly.

3. Deglaze the pan with the wine and reduce by half. Stir in the peas, clams, salt and oregano.

4. Add zucchini last to just incorporate, but do not overcook.

5. Toss the cooked and drained pasta gently through the sauce and serve immediately.

Buon Appetito!

Recipe Notes:

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