Pasta with Clams, Zucchini, and Zucchini Blossoms recipe

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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

Nutrition Info

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
servingSize: -
sodium: 256.6 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak clams in cold salted water for about 1 hour. Drain.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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!

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