Pasta With Clams, Zucchini, And Zucchini Blossoms

• 2 pounds clams in shell, scrubbed
• 1 (16 ounce) package spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic
• 1/4 cup dry white wine
• 1 zucchini, cubed
• 10 zucchini blossoms, or more to taste
• salt and freshly ground black pepper to taste
• 1 pinch red pepper flakes
• 1 bunch fresh parsley, chopped

1. Soak clams in cold salted water for about 1 hour. Drain.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

shell, extravirgin olive oil, clove garlic, white wine, zucchini, zucchini, salt, red pepper, parsley

Taken from www.allrecipes.com/recipe/264441/pasta-with-clams-zucchini-and-zucchini-blossoms/ (may not work)