Recipes

Ingredients

• 2 large zucchini, divided
• ¼ cup olive oil, plus more for drizzling
• 2 dozen little neck clams, scrubbed
• ½ lb linguine
• ½ cup chives, cut into batons, plus more for garnish
• 2 TB lemon juice
• 1 TB lemon zest
• ½ tsp onion powder
• Salt & freshly ground pepper, to taste

Instructions

1. Prepare a grill for medium high heat.
2. Cut 1 zucchini lengthwise into ½ inch planks, then toss with 2 TB oil. Season with salt & pepper; grill until tender, 10-12 minutes. Cool slightly & chop.
3. In a large pot of boiling, salted water, cook the linguine until al dente, 8-10 minutes. Strain & rinse with cold water.
4. Thinly slice the remaining zucchini into thin, long “noodles”.
5. In a pan with ½ inch of simmering water over medium high heat, add clams. Cover & steam until they just open, 5-7 mins. Set aside.
6. In a large bowl, mix grilled & raw zucchini, linguine, chives, lemon juice & zest, onion powder & remaining 2 TB oil. Season with salt & pepper.
7. Transfer to a serving bowl. Add clams to bowl. Drizzle with olive oil; garnish with chives & black pepper.