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“We absolutely love a summer pasta salad. A great dinner for two or a side salad for four, this is a great way to enjoy clams when you don't want a chowder. You can use fresh clams if you like, I use canned with no apologies! It's less messy...”
READY IN:
40mins
SERVES:
6
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook a box of pasta, drain and set aside. I choose to use a pasta that is similar in size to the clams.
  2. Add olive oil to a hot dutch oven or a pan large enough to hold all ingredients. Add onion and cook until translucent.
  3. Add the diced zucchini and garlic cooking until zucchini is nicely browned, stir frequently.
  4. Add clams with liquid, parsley and basil. Turn off heat. Add tomato, lemon zest and juice. Add pasta to mixture. Mix well and serve.

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