This recipe can be prepared in 45 minutes or less.
Ingredients
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
Directions
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 sauté uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle sauté 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. Sauté 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.
