Tagliolini Con Vongole E Zucchini Thin Noodles With Clams And Zucchini Recipes
TAGLIOLINI CON VONGOLE E ZUCCHINI (THIN NOODLES WITH CLAMS AND ZUCCHINI)
Steps:
- Drain the boconcini of the liquid it came in. In a mixing bowl, place zucchini, 3 tablespoons extra virgin olive oil, thyme, oregano, crushed red chili flakes, and salt and pepper. Set aside at least 1 hour. Place zucchini slices on the grill and cook until tender but not really soft. Remove from grill and place in medium bowl. Add lemon zest, whole chives, plum tomato pieces, vinegar and chopped parsley. Toss gently to coat zucchini and divide among 4 plates. Place 3 boconcini on top of each pile of zucchini and set aside. Stack all prosciutto directly on top of one another and cut across the slice into matchstick julienne. Sprinkle over mozzarella and zucchini and serve immediately.
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- Place a large saucepan over medium heat and add the olive oil. When the oil is simmering, add the garlic and shallots. Cook for 2 to 3 minutes or until the shallots are translucent. Add the red pepper flakes, reserved clam juice, and wine, and season with salt and pepper. Increase the heat to high, bring to a boil, then reduce the heat to low. Simmer until the sauce is reduced by about half.
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- Remove any clams that are broken, or which do not close immediately if tapped. Soak the clams in cold water for several hours in order to loosen any internal sand.
- In a large skillet, over medium-high heat, with at least 1/4 inch of olive oil, fry the zucchini until golden brown. You may need to do this in two or more batches; you want them crispy. Place on paper towels to drain, and keep warm. Lightly sprinkle with salt.
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