Recipe courtesy of Lello Arpaia
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Yield:
Serves 2

Ingredients

  • 8 ounces linguine
  • Salt
  • 3 1/2 ounces extra-virgin olive oil
  • 1 clove garlic, chopped
  • 2 dozen manila clams
  • 3 ounces clam juice
  • 3 ounces white wine
  • Freshly ground black pepper (or to taste)
  • 1/2 teaspoon crushed red pepper (or to taste)
  • 1 1/2 ounces finely diced zucchini
  • 1 tablespoon coarsely chopped fresh parsley

Directions

Cook the pasta in salted boiling water in a deep pot for 5 to 7 minutes. 

Heat 2 ounces of the extra-virgin olive in a 12-inch skillet over moderate-high heat until hot but not smoking. Add the garlic and saute until golden brown. Add the clams, clam juice, white wine, 1 teaspoon salt, 1 teaspoon black pepper and red pepper. Cover and steam until the clams open, about 3 minutes. 

Drain the pasta and add to the clams. Stir and simmer while you sear the zucchini. 

Heat a 6-inch skillet with 1 ounce of extra-virgin olive oil. Sear the zucchini for 1 to 2 minutes. Do this at the very end to make sure they keep their natural color. Toss the zucchini with the clams and pasta. 

Plate in a large bowl, keeping some clams in the shell for presentation. Finish with the fresh parsley and the remaining extra-virgin olive oil.

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