- 1 teaspoon kosher salt, plus more for the pot
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- 3 medium zucchini, cut into ¼-inch-thick half-moons (about 1 pound)
- ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 24 littleneck clams, scrubbed
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 1 pound orecchiette
- ½ cup chopped fresh Italian parsley
Bring a large pot of salted water to a boil for the pasta. Heat a large Dutch oven over medium-high heat. Add the olive oil. When the oil is hot, add the garlic. Cook until the garlic is light golden, about 2 minutes. Add the zucchini, and season with the salt and crushed red pepper. Cook until the zucchini just begins to wilt, about 4 minutes.
Add the white wine and bring to a simmer. Add the clams and scallions, stir, and cover the pot. Begin cooking the pasta in the boiling water. Cook the clams until they all open, about 5 to 6 minutes, discarding any that do not open. Uncover, and increase the heat to high to reduce and concentrate the sauce while the pasta finishes cooking.
When the sauce is ready and the pasta is al dente, remove the pasta with a spider and transfer directly to the sauce. Add the parsley and a drizzle of olive oil. Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry. Serve immediately.
Note: If you happen to get your hands on some zucchini blossoms, you can chop them coarsely and add along with the scallions.