Welcome Guest

---

BLOGS:
Mythopoetic
Code Is Candy
The Vivid Traveler
It's Italian

---

This Blog: It's Italian
(hover for title)
12 Jan 2018
10 Nov 2017
16 Jan 2016
01 Jan 2013
03 Dec 2012
15 Nov 2012
15 Oct 2012
17 Sep 2012
06 Aug 2012
09 Jul 2012
17 Jun 2012
07 May 2012
02 Apr 2012
02 Mar 2012
06 Feb 2012
02 Jan 2012
01 Dec 2011
01 Nov 2011
04 Jul 2011
01 Jun 2011
01 May 2011
01 Apr 2011
01 Mar 2011
01 Feb 2011
01 Jan 2011

---

My wife loves fresh white clam sauce, and since it's her birthday this month, I think I'll surprise her. Now you can make my recipe without the zucchini , and just cook up a pound of linguine instead, but we enjoy having less starch and adding a green vegetable. Here's my recipe:

1 - lemon

1/4 - cup of Olive Oil

4 - cloves garlic

1 - teaspoon of dried thyme

1 - teaspoon chopped fresh basil

1/4 - cup dry Italian vermouth

1 - 12oz can of Baby Clams

3 - large zucchini (summer squash)

1 - tsp butter

Black Pepper

Red pepper flakes

Slice zucchini into thin planks lengthwise, then cut planks into linguine sized strips (a mandolin does this best). In large pot heat oil. Add Garlic (sliced into large chunks), juice of 1 lemon, and drain the juice of one 12oz can of baby clams. bring to a simmer, add a teaspoon of butter, and 1/4 cup dry Italian vermouth, bring back to a simmer, add thyme, basil and oregano, add zucchini strips and again return to a simmer, add the clams and and reduce heat to its lowest setting, remove from heat after 4 minutes, or when the sauce returns to a boil (whichever comes first) Crack pepper and drizzle with extra virgin olive oil and have red pepper flakes on hand.

Optional - steam a box of those steamer clams in the shell, and serve them over the top (or on the side, if you don't want to pick out the shells).

Add some of those red pepper flakes. Taste it. Once you are done ooing and awwweing you'll have no choice but to agree it's Italian!