- 1 medium zucchini
- 4 plum tomatoes
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 6 ounces fideos (Spanish dried coiled vermicelli noodles), or 6 ounces thin spaghetti, broken into 2-inch pieces
- 1/4 pound hot Italian sausage links
- 1 1/4 cups water
- 3/4 cup dry white wine
- 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
- 1 tablespoon chopped fresh parsley leaves
Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. Chop onion and mince garlic.
In a heavy kettle heat oil over moderately high heat until hot but not smoking and saute uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle saute zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Saute mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil. Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through.
Yield: 2 servings