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It's Italian

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This Blog: It's Italian
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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!