• Spaghettini with vegetables and clams

    Serves: 4
    Cooking Time: 30 mins


    • 30ml extra virgin olive oil
    • 1 garlic clove, finely chopped
    • 50g baby marrow, sliced
    • 50g red peppers, seeded and sliced
    • 50g aubergine, sliced
    • 50g carrots, sliced
    • salt and freshly ground black pepper, to taste
    • 1kg clams, without shells
    • 2 litres vegetable stock
    • 500g spaghettini
    • 30ml fresh flat-leaf parsley, to garnis



    Heat 10ml of the olive oil in a frying pan over medium heat and sauté half the garlic for a few minutes. Add all the vegetables and season. Cook for about 2 minutes.


    Heat the remaining olive oil and garlic, and add the clams. Cook until heated through. Keep warm until needed.


    In a pot bring the stock to a rapid boil. Add the spaghettini and cook until al dente. Be careful not to overcook as it will become mushy. Drain.


    Put the spaghettini in a serving bowl, add the vegetables and clams, toss well, sprinkle with parsley and serve immediately.