Capture the essence of summer with this delightful Italian-inspired pasta dish. Brimming with fresh clams, tender zucchini, and delicate zucchini blossoms, it's a true celebration of seasonal flavors and coastal charm.

Follow The Directions

01

Step

Purge the Clams: Soak the clams in a large bowl of cold, salted water for 1 hour to remove any sand or grit. Drain well. (Time: 1 hour)

02

Step

Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions, until al dente (about 12 minutes). Reserve about 1 cup of pasta water before draining. (Time: 12 minutes)

03

Step

Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant, about 1 minute. Remove the garlic from the skillet and discard. (Time: 1 minute)

04

Step

Steam the Clams: Pour in the white wine and add the clams to the skillet. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open. (Time: 5-7 minutes)

05

Step

Prepare the Sauce: Remove the clams from the skillet and set aside. Strain the clam cooking liquid through a fine-mesh sieve lined with cheesecloth to remove any remaining grit. Return the strained liquid to the skillet. Add the diced zucchini, season with salt and red pepper flakes (if using), and cook until the zucchini is tender-crisp, about 5-7 minutes. (Time: 5-7 minutes)

06

Step

Combine and Finish: Gently stir in the zucchini blossoms and cook for 1 minute, until they wilt slightly. Add the cooked spaghetti to the skillet along with a splash of the reserved pasta water to help create a creamy sauce. Toss to combine. (Time: 2 minutes)

07

Step

Add Clams and Parsley: Return the cooked clams to the skillet and toss gently to heat through. Stir in the chopped parsley. Season with black pepper to taste. (Time: 1 minute)