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

PASTA WITH CLAMS, ZUCCHINI, AND ZUCCHINI BLOSSOMS

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.

TAGLIATELLE CON VONGOLE

Steps:

• In a bowl, cover the clams with water and soak for 5 minutes, then drain. Repeat until the soaking water is clear.
• Bring a large pot of water to a boil for the pasta.
• In a deep, large skillet with a tight-fitting lid set over medium heat, drizzle 4 turns of the pan of olive oil and heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the vermouth, lemon zest, red pepper flakes, garlic, thyme, oregano, parsley, black pepper and clams. Cover the pan and cook until the clams open, 5 to 7 minutes. Discard any unopened clams.
• Meanwhile, salt the boiling water and cook the pasta until just shy of al dente. Drain the pasta and add it to the clam sauce. Add the butter and lemon juice and gently toss to finish cooking the pasta and allow it to soak up the flavor of the sauce, 1 to 2 minutes.
• Serve in warm shallow bowls topped with the almonds, Parmesan and a drizzle of extra-virgin olive oil.

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

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.