Creamy Zucchini Spaghetti Bake

This fuss-free dish can be assembled ahead and chilled, covered, until ready to bake.
Simply increase baking time by 10 to 15 minutes.

Serves 4 Prep Time 10 minutes
Cooking Time 25 minutes

375 grams spaghetti
50 grams butter
250 grams sliced button mushrooms
1 large zucchini, sliced into half-moons
1 stalk leek, trimmed and sliced
2 cloves garlic, crushed
3 teaspoons chopped thyme
300 ml all-purpose cream
1/2 cup Japanese breadcrumbs (panko)
1/2 cup grated tasty cheese

1. Preheat oven to 400°F. Lightly grease a large casserole dish.
2. Cook pasta in a large saucepan of boiling salted water for 8 to 10 minutes, until just tender. Drain well. Return to pan.
3. Meanwhile, melt butter in a large frying pan on medium heat. Sauté mushrooms, zucchini, leek, garlic, and thyme for 4 to 5 minutes until vegetables are tender. Stir in cream and bring to a simmer. Season to taste.
4. Add sauce to pasta, tossing well to coat. Transfer to prepared dish. Sprinkle with combined crumbs and cheese.
5. Bake for 10 to 15 minutes or until top is golden.

SPAGHETTI WITH CLAMS

4 Servings
Preparation: 20 minutes
Cooking: 8 minutes

     

12 oz. (350 g) spaghetti
2 1/4 lbs. (1 kg) clams, scrubbed
6 3/4 tbsp. (100 ml) extra-virgin olive oil
1 tbsp. chopped fresh parsley
1 clove garlic, chopped
salt and pepper

Bring a pot of well-salted water to a boil. Heat 1 tbsp. of the oil in a large skillet. Add the clams, cover, and cook until they open, 2-3 minutes. Remove the skillet from the heat. Remove some of the clams from their shells, strain the cooking liquid, and then pour it back into the skillet with the clams. Set aside. In another skillet, heat the remaining oil until hot. Add the garlic and cook until browned. Add the clams and their liquid and bring to a boil. Meanwhile, cook the spaghetti in the boiling water until al dente. Drain, reserving some of the pasta water. Add the pasta to the clam mixture, adding a little pasta water if you want a wetter dish. Transfer to pasta bowls and serve, sprinkled generously with the pepper and the parsley.