Linguine con lupini e zucchine

A couple of weeks ago we headed to the sea to escape one of the first of many hot weekends to come.  We stopped in a well known pescheria in Fregene called Paparella.  The shop is one big open refrigerator, and with this nice warm weather, the choice of delicious fish is abundant.

We took a couple bistecche di pesce spada for dinner.   They opened the fish right in front of us (with the help of a sledge hammer!) and sliced off the steaks.


For lunch, we wanted something that would be quick and light,so we ended up choosing some lupini, which are small, very tasty clams.

The first thing to do is to put the lupini in a bowl with some water (just barely covering them) and a pinch of salt.  They should stay here for about 30 minutes – which is enough time for them to spit out any sand that might be inside.  While you wait, you can start preparing the other ingredients.

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Start boiling some water for the pasta. We had a few left over zucchine romanesche so we sliced them up very thinly and sauteed them in a pan with a bit of garlic and olive oil.

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Once the zucchine  are nicely browned, remove them from the pan and you can cook the lupini there.  Rinse the lupini well before putting them into the pan with a bit of olive oil and garlic.  If you would like to add a little heat, you can add some peperoncino.

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Once the water boils, add the pasta.  We chose to use linguine.

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Once all of the lupini open up, add the zucchine.

zucchini lupini

About 2 minutes before the pasta is ready, drain it and add it to the pan, saving some of the liquid in case your zucchine/lupini mixture is a little dry.  You may also add a drizzle of olive oil, if necessary.

pasta zucch lupini

Mix it up for a minute, and not much longer, otherwise it will get too dry.  Pour yourself a glass of white wine (a nice Vermentino maybe?) and you are ready to eat!  You just need a little patience taking all of the lupini out of their shells, but it is worth it.

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Buon appetito! 

2 thoughts on “Linguine con lupini e zucchine

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