Zucchini Linguine with Clams Recipe | Pasta Recipes | PBS Food

Zucchini Linguine with Clams

Zucchini Linguine with Clams

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 2-4 servings

Theme: ,


  • Salt
  • Olive oil
  • 3 small zucchini (sliced or shaved or spiralized)
  • 3 scallions, minced
  • 1/2 pound little neck clams
  • Pinch of red pepper flakes
  • 2 tablespoons of butter
  • Juice and zest from 1/2 lemon
  • 1/2 cup grated Pecorino cheese, divided
  • 1 tablespoon minced flat-leaf Italian parsley
  • 1/2 pound whole wheat pasta
  • 1 tablespoon minced chervil (or tarragon)


  1. Start by bringing a medium pot filled with salted water to a boil. Cook your pasta according to your package’s directions, until al dente. When done, drain and immediately return to the pot. Drizzle in a teaspoon of olive oil and toss (this will eliminate sticking). Cover the pot and set aside.
  2. In a medium saute pan, add a teaspoon or two of olive oil. When glistening, add the zucchini, scallions, clams, pinch of salt and crushed red pepper; cover the pan and cook until the clams open up and the zucchini is soft, about 5 to 6 minutes. Discard any clams that haven’t opened. Mix in the butter, juice and zest from 1/2 lemon, 1/4 cup of the Pecorino cheese and parsley. Toss together until combined. Add to the pot with the pasta and toss. Give it a taste and adjust the salt according to taste. Top with some freshly chopped chervil and divide amongst bowls. Serve immediately
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