Fettuccine Pieces with Zucchini and Clams

• 1 pound fettuccine, broken into 2-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 1/4 cup white wine
• 1/2 lemon, juiced
• 1 pound small littleneck or manilla clams
• 2 zucchini, sliced into 1/8-inch thick half circles
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped oregano
• Salt
• Freshly ground black pepper

1. Cook the pasta in boiling water until al dente.
2. Drain well and set aside.
3. Toss with extra-virgin olive oil to prevent sticking.
4. In a saucepan, add the olive oil and heat.
5. Add the garlic and cook for 30 seconds, being careful not to brown.
6. Add the white wine and lemon juice and bring to a simmer.
7. Add the clams and cover.
8. Steam for 3 minutes.
9. Add the zucchini, re-cover, and cook until the clams open, another 5 minutes.
10. Uncover and add the extra-virgin olive oil, stirring to emulsify.
11. Add the oregano and the drained pasta and toss well.
12. Season with salt and pepper and serve.

fettuccine, olive oil, garlic, white wine, lemon, littleneck, zucchini, extravirgin olive oil, oregano, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fettuccine-pieces-with-zucchini-and-clams-recipe.html (may not work)