My recipe and photograph were featured
Prep/Cook: 15 Mins.
2 tablespoons olive oil
½ medium yellow/Spanish onion, chopped
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 medium zucchini, sliced in half lengthwise, and then into 1/8” thick slices
1/2 teaspoon kosher salt
1 (4.75 oz. can) chopped clams, undrained (preferably Snow’s)
--or preferably ½ cup freshly cooked with 1/4 cup of reserved liquid
2 tablespoons parsley, chopped
8 ozs. (1/2 box) angel hair pasta
1 tablespoon unsalted butter
1 roma tomato, chopped
Begin by boiling the angel hair pasta in salted water for 6 to 8 minutes, while stirring often to prevent sticking together, only until al dente.
Meanwhile, place a large skillet over medium-heat, and add the olive oil. Add the onions and red pepper flakes and saute until the onions are translucent, then add the zucchini, garlic, and cook for 3 minutes. Add parsley, gently stir in the clams with the juice, and add the butter; mixing to combine. Reduce heat to low to simmer, just until pasta is done.
When angel hair is done, reserve 1/4 cup (about a ladle full) of the pasta water before draining the angel hair, and add the reserved pasta water including the drained angel hair into the zucchini mixture in the skillet, and gently toss with tongs to combine.
Pour onto a serving platter, top with freshly chopped tomatoes, and serve immediately. – Enjoy!
Tip: I like to break my pasta up when placing it in the pot of boiling water, as it makes for easier tossing, and more even cooking, including serving.