A Taste of Summer: Spaghetti with Vongole, Zucchini & Fresh Truffle

There’s something magical about summer in Italy — the scent of the sea, the warmth of the sun, and the pleasure of sitting down to a dish that feels both effortless and indulgent. This homemade spaghetti with vongole (clams), zucchini, and fresh summer truffle captures all of that in one elegant, vibrant plate.

It’s a dish that brings together the freshness of the coast and the richness of the forest, making it the perfect celebration of seasonal ingredients and the joy of simple, thoughtful cooking.

Why this dish works...

It’s the contrast that makes this dish sing: the briny sweetness of the clams, the gentle crunch of sautéed zucchini, the earthiness of the truffle — all tied together by silky strands of spaghetti and the faint perfume of garlic and wine.

It’s coastal, it’s forested, it’s summer on a plate.

INGREDIENTS

For 2 servings:

200g fresh spaghetti (or high-quality dried pasta)

500g fresh vongole (clams), rinsed and purged

1 small zucchini, diced

1 garlic clove, finely sliced

2 tbsp olive oil

100ml dry white wine

A knob of butter (optional, for added richness)

Salt and freshly ground black pepper

Fresh summer truffle, thinly shaved

Optional: a pinch of chili flakes for subtle heat

INSTRUCTIONS

1. Cook the Pasta

Bring a pot of salted water to a boil and cook your spaghetti until just al dente. Reserve a bit of pasta water before draining.

2. Prepare the Sauce

In a large pan, heat olive oil over medium heat and gently sauté the garlic until fragrant, but not browned. Add the zucchini and cook for 2–3 minutes until just tender.

Add the clams and pour in the white wine. Cover the pan and cook for about 4–5 minutes, or until the clams open. Discard any that remain closed.

3. Combine with Pasta

Add the drained pasta to the pan along with a splash of reserved pasta water. Toss gently to combine all the flavors. Stir in a small knob of butter if desired for a silkier texture. Season with salt and pepper to taste.

4. Finish with Truffle

Plate the pasta and finish with generous shavings of fresh summer truffle over the top. The heat of the pasta will gently release the aroma, creating a beautifully layered flavor experience.

If you have access to fresh truffle during the summer season, don’t hesitate to use it generously here — it adds an unmistakable elegance without overpowering the dish. And like all great Italian meals, this one pairs beautifully with a crisp glass of white wine and good company.

Buon appetito!
Let me know if you try this recipe at home — and tag us in your creations!

Massimo

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Il TARTUFO DI MASSIMO

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Massimo Damiano

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