This Italian pasta dish (Pasta con vongole, zucchine e fiori di zucca) with zucchini, zucchini blossoms, and clams tastes like summer and the sea.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
764 Calories
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.