Pasta with Clams, Zucchini, and Zucchini Blossoms
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"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!"
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Ingredients1 h 25 m servings 724 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- You can use any kind of pasta for this recipe.
Per Serving: 724 calories; 7.7 g fat; 95.6 g carbohydrates; 60.8 g protein; 119 mg cholesterol; 257 mg sodium. Full nutrition