Fettuccine With Clams And Zucchini

• 2 doz. small littleneck clams (can use 2 cans clams and 1 bottle clam juice)
• 1 lb. small zucchini, soaked in cold water for 20 minutes
• salt and pepper
• 1/2 dry white wine
• 1/2 c. extra virgin olive oil
• 1 c. chopped onion
• 1 Tbsp. chopped garlic
• 8 fresh basil leaves
• fettuccine

1. Wash clams in several changes of cold water, rubbing with a stiff brush.
2. Put the clams in a pot with 1/2 cup of water.
3. Cover and cook over high heat.
4. Stir and remove each clam as it opens. (Overcook and they will be tough.)
5. When all clams are open and out of the pot, pour the liquid into a bowl gently so sand will be left behind.
6. Remove the clam meat from shells and keep them moist in the bowl of liquid.
7. When zucchini has soaked, cut off ends and dice into 1/2-inch cubes.

littleneck clams, zucchini, salt, white wine, extra virgin olive oil, onion, garlic, basil, fettuccine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210200 (may not work)