Pasta with Clams, Zucchini, and Zucchini Blossoms

Name: Pasta with Clams, Zucchini, and Zucchini Blossoms
Total time: 85
Yield: 4
Ingredients: 2 pounds clams in shell, scrubbed; 1 (16 ounce) package spaghetti; 2 tablespoons extra-virgin olive oil; 1 clove garlic; 0.25 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

Recipe by VitaCavallo from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

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2 pounds clams in shell, scrubbed
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1 (16 ounce) package spaghetti
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2 tablespoons extra-virgin olive oil
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1 clove garlic
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0.25 cup dry white wine

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1 zucchini, cubed
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10 zucchini blossoms, or more to taste
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salt and freshly ground black pepper to taste
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1 pinch red pepper flakes
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1 bunch fresh parsley, chopped

Instructions

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.