Pasta with Clams, Zucchini, and Zucchini Blossoms The Best Recipes

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Pasta with Clams, Zucchini, and Zucchini Blossoms

"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!"

Ingredients :

• 2 pounds clams in shell, scrubbed
• 1 (16 ounce) package spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic
• 1/4 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H25M

• 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.

Notes :

• You can use any kind of pasta for this recipe.

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