Serves 4

  • 500g Cloudy Bay Vongole

  • 250g linguine

  • 2 tablespoons olive oil

  • 1 medium size brown onion peeled and thinly sliced

  • 2 cloves fresh garlic crushed

  • 2 whole zucchini cut into spaghetti (mandolin)

  • 60g salted butter cut into cubes

  • Cracked black pepper to taste

Cooking Pasta:

  • Using a heavy base pot (about a five-litre pot) fill to halfway with hot salted water (20g salt per litre)
  • Once water has boiled add all linguine and cook to al dente (5mins)

Cooking Vongole – Zucchini:

  • Bring a heavy 35cm pan to medium heat, add olive oil and 30g butter, sliced brown onion and crushed garlic Cook until tender (no colour)
  • Once tender add frozen vongole, shake around in pan then cover with a lid, turn heat up to medium-high for 2mins.
  • Remove lid and add cooked pasta straight from pasta pot (do not strain or cool pasta) then add all spaghetti zucchini and remaining 30g butter
  • Once butter has melted and all ingredients are combined, check seasoning and serve on platter