Uniworld River Cruises Linguine Pasta Recipe

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LINGUINE PASTA WITH ZUCCHINI & VONGOLE
You can start preparing for an Italian epicurean adventure with this exclusive “Italian Touch” recipe from Uniworld River Cruises Culinary Director, Bernhard Zorn, who has earned the prestigious title of Global Master Chef from the World Association of Chefs Societies after over 30 years of culinary experience.

Ingredients:
Large Garlic Clove Peeled
1/4 cup extra virgin olive oil
1/4 cup pure olive oil
1 1/2 pounds zucchini sliced into 1/8 inch thick rounds
1/2 tsp fine sea salt
3 1/2 to 4 lbs little neck clams (washed)
1/4 tsp hot red pepper flakes
2 tbls chopped Italian parsley
12 ounces of linguini
1 tblsp unsalted butter
Preparation:
Lightly crush the garlic cloves and heat with both oils in a large nonreactive sauté pan over medium heat until they start to sizzle. Adjust the heat so the garlic continues to cook evenly in the oil, releasing its own essential oils, and softens but does not brown for about 2 minutes. Add the zucchini and carefully blend with the oil. Season with salt.Continue to cook slowly, stirring from time to time, until the squash is completely softened and starts to break apart but does not brown for about 20 minutes. Remove from the heat and let rest in the oil for 2 hours. Pour into a fine-mesh strainer, reserving the zucchini and oil separately. Keep the same pan, without cleaning, to cook the clams.Heat the zucchini oil in the pan over medium heat until it starts to sizzle. Add the clams, cover the pan, and turn the heat to medium-high. Cook the clams, gently shaking the pan from time to time, until they start to open for 5 to 6 minutes. Cooking time will vary, depending on the size of the clams and the thickness of the shells. Add the reserved zucchini, hot pepper flakes, and parsley. Gently stir with the clams. Set aside.Boil the linguine in an abundant amount of salted water until done to taste. Reserve 1/2 cup of the pasta water before draining the linguine, adding a little of the pasta water so that the zucchini and pan liquid coat the pasta like a sauce.Transfer to a warm serving platter or individual pasta bowls. Start with the pasta, then top with the clams and zucchini. Serve immediately—with extra hot pepper flakes on the side.
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Sue Lobo
Sue, our esteemed Operations Manager, has been honored as a Top Travel Specialist by Condé Nast Traveler for 2023 and 2024. With over 25 years of experience in the travel industry, Sue brings a wealth of expertise to our company, particularly in the areas of group travel, event planning, and blogging. As a passionate traveler herself, Sue has explored more than 20 countries across three continents, including captivating destinations such as Cuba, Egypt, and the United Arab Emirates. Her firsthand experiences allow her to provide invaluable insights and recommendations to our clients, ensuring that their travel dreams become a reality. Sue's dedication to the travel industry extends beyond her role as Operations Manager. She has successfully coordinated over 200 travel groups, meticulously planning and executing each trip to perfection. Her attention to detail and commitment to excellence have earned her a reputation as a trusted and reliable travel professional. In addition to her operational expertise, Sue is a gifted writer at heart. She leverages her writing skills to share her love of travel and provide consumers with essential industry-related news and updates. Her engaging blog posts offer a unique perspective on the world of travel, inspiring others to embark on their own adventures. When she's not planning extraordinary trips or writing captivating travel content, Sue indulges in her passion for cooking, exploring the diverse flavors and culinary traditions of the places she visits. With her unwavering enthusiasm and extensive knowledge, Sue continues to be an integral part of our team, ensuring that every traveler's experience is truly unforgettable.