Tagliolini Con Vongole E Zucchini Thin Noodles With Clams And Zucchini Food

PASTA WITH CLAMS, ZUCCHINI, AND ZUCCHINI BLOSSOMS

Pasta with Clams, Zucchini, and Zucchini Blossoms image

This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!

Provided by VitaCavallo

Categories Seafood Shellfish Clams

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds clams in shell, scrubbed
1 (16 ounce) package spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic
¼ cup dry white wine
1 zucchini, cubed
10 zucchini blossoms, or more to taste
salt and freshly ground black pepper to taste
1 pinch red pepper flakes
1 bunch fresh parsley, chopped

Steps:

Soak clams in cold salted water for about 1 hour. Drain.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

Nutrition Facts : Calories 764.2 calories, Carbohydrate 95.6 g, Cholesterol 118.8 mg, Fat 12.1 g, Fiber 4.5 g, Protein 60.8 g, SaturatedFat 1.6 g, Sodium 256.6 mg, Sugar 3.8 g

TAGLIOLINI CON VONGOLE E ZUCCHINI (THIN NOODLES WITH CLAMS AND ZUCCHINI)

TAGLIOLINI CON VONGOLE E ZUCCHINI (THIN NOODLES WITH CLAMS AND ZUCCHINI) image

Categories Vegetable

Yield 4 bowls

Number Of Ingredients 10

Ingredients

3 1/2 pounds Manila clams or New Zealand cockles
1 recipe basic pasta dough, recipe follows
Salt and pepper, to taste
4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic
Pinch hot chili flakes
1 medium zucchini, sliced into 1/4-inch thick half moons
2 fresh plum tomatoes, peeled, seeded and diced
1 cup dry white wine
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Steps:

Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons extra virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside at least 1 hour. Place zucchini slices on the grill and cook until tender but not really soft. Remove from grill and place in medium bowl. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley. Toss gently to coat zucchini and divide among 4 plates. Place 3 boconcini on top of each pile of zucchini and set aside. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne. Sprinkle over mozzarella and zucchini and serve immediately.

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