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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 764 Calories

Ingredients

• salt and freshly ground black pepper to taste
• ¼ cup dry white wine
• 1 bunch fresh parsley, chopped
• 1 clove garlic
• 2 pounds clams in shell, scrubbed
• 1 zucchini, cubed
• 1 pinch red pepper flakes
• 1 (16 ounce) package spaghetti
• 2 tablespoons extra-virgin olive oil
• 10 zucchini blossoms, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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

Step 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.