Cook up GreenPan spaghetti medleys with ease thanks to the Venice Pro Frypan. Here are two of our favourite recipes: Spaghetti alle Vongole and Zucchini Spaghetti with Salmon.
Spaghetti alle Vongole
Ingredients
- 1kg clams
- 500g spaghetti
- 1 tbs peanut oil
- 3 shallots, finely chopped
- 2 cloves of garlic, minced
- 1 bunch flat-leaved parsley, coarsely chopped
- Pepper to taste
Instructions
- Rinse the clams several times under running water until all the sand has been removed.
- Cook the pasta al dente, following the instructions on the packet.
- Heat the oil in a frying pan. Sauté the shallots and garlic until transparent.
- Add the clams, cover the pan and cook for a few minutes until the clams open. Sprinkle with the parsley.
- Rinse the spaghetti and mix with the clams. Season with pepper.
Zucchini Spaghetti with Salmon

Ingredients
- 600g salmon, cubed
- 2 zucchinis
- 1 tbs peanut oil
- 2 tbs olive oil
- 200g cherry tomatoes, halved
- Salt and pepper
- 2 tbs olive oil
- 1 clove garlic, minced
- Pinch of paprika
- Pinch of chili powder
- 1/2 organic lemon
- Salt and pepper
- Fresh basil to garnish
Instructions
- In a bowl, mix the olive oil, garlic, paprika, chili powder and grated lemon rind. Season with salt and pepper.
- Pour the marinade over the cubed salmon and leave to marinate for a few minutes. In the meantime, use a julienne cutter to slice the zucchinis into ‘spaghetti’.
- Heat the peanut oil in a pan. Sauté the zucchini spaghetti and garlic for 2 minutes, until transparent. Season with salt and pepper and remove from the pan. Set aside.
- In the same pan, sauté the salmon for 3 to 4 minutes until tender. Remove the salmon from the pan and briefly sauté the cherry tomatoes.
- Return all the ingredients to the pan and warm briefly over a high heat. Garnish with fresh basil.
Like these GreenPan spaghetti medleys? Then you’ll love this Vegan Spaghetti Bolognese.
Summary

Recipe Name
Spaghetti alle Vongole & Easy Meatballs with GreenPan
Lizzie Wood
Published On