Zucchini Linguine with Clams

Ingredients

• Salt
• Olive oil
• 3 small zucchini (sliced or shaved or spiralized)
• 3 scallions, minced
• ½ pound little neck clams
• Pinch of red pepper flakes
• 2 tablespoons of butter
• Juice and zest from ½ lemon
• ½ cup grated Pecorino cheese, divided
• 1 tablespoon minced flat-leaf Italian parsley
• ½ pound whole wheat pasta
• 1 tablespoon minced chervil (or tarragon)

Instructions

1. 1
   Start by bringing a medium pot filled with salted water to a boil. Cook your pasta according to your package’s directions, until al dente. When done, drain and immediately return to the pot. Drizzle in a teaspoon of olive oil and toss (this will eliminate sticking). Cover the pot and set aside.
2. 2
   In a medium saute pan, add a teaspoon or two of olive oil. When glistening, add the zucchini, scallions, clams, pinch of salt and crushed red pepper; cover the pan and cook until the clams open up and the zucchini is soft, about 5 to 6 minutes. Discard any clams that haven’t opened. Mix in the butter, juice and zest from 1/2 lemon, 1/4 cup of the Pecorino cheese and parsley. Toss together until combined. Add to the pot with the pasta and toss. Give it a taste and adjust the salt according to taste. Top with some freshly chopped chervil and divide amongst bowls. Serve immediately