Tuesday, August 14, 2012

Linguini with zucchini and clams


 Summer time brings to mind relaxed  and lingering dinners on the patio while watching the sun set, even on weeknights after a full day at work. It feels like a waste  not to enjoy a wonderful breezy and calm night like tonight, especially with mid August that seems to have just appeared quite suddenly.
  
 



 Quick  and light dishes made with  vegetables from the farmers' market that I usually pick up on my way home from work ( 3 farmers' market in a 5 miles radius  is a good thing) seems to be the way to go these days. The bounty from the markets paired  with some staples and I have a wonderful dinner and some leftovers for lunch the next day if I am lucky.



 Wash and soak medium sized clams in water mixed with some flour and set aside at least for an hour. Rinse well before using.  This seems to help reduce the grit from the clams when cooked. I prefer to cook shellfish the day I buy them . Discard clams with broken shells.
 

  Linguini with zucchini and clams
2 pounds clams
4 tb olive oil
1 medium sized shallots - minced
2 cloves garlic  - minced
2 medium sized zucchini - cut half moons
2 tb chopped fresh flat leaf parsley
1/2 cup white wine
3  medium tomatoes - peeled and diced
12 oz linguine - cooked al dente
salt to taste
fresh ground black pepper
peperoncini (optional)

Heat water and cook pasta until al dente.

 Heat oil in a pan, saute minced shallots for 5 minutes on medium heat until translucent, add zucchini and saute for 5 minutes. Add garlic, tomatoes, peperoncini ( if using),white wine , salt and black pepper and bring to a simmer ( simmer for 7 minutes or so). Add clams , cover pan and cook for 10 minutes or until all  clams are open , discard closed clams. Adjust seasoning, add chopped parsley and drained pasta and toss well. Serve immediately.


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