- 4 yellow squash, spiraled
- ¼ cup olive oil
- 3 garlic cloves, smashed
- ¼ cup dry white wine
- 2 cans chopped clams or 3 to 4 dozen fresh clams (directions for using fresh clams are in the notes section below)
- 1/8 – ¼ teaspoon red pepper flakes
- Freshly ground pepper to taste
- ¼ cup chopped flat-leaf parsley
- Optional: if using fresh clams, ½ cup clam juice will be needed
- Heat olive oil over medium heat.
- Add garlic and sauté until golden and fragrant.
- Drain the clam juice from one can of clams.
- Add clams to skillet.
- Add second can of clams with their juice.
- Add wine, red pepper flakes and freshly ground pepper.
- Reduce heat and simmer sauce until thickened, reducing by about half, about 5-6 minutes.
- Remove from heat.
- Toss squash and parsley in sauce to warm and serve immediately.
You can also make this recipe with FRESH Clams. Be sure to clean your clams before adding them to your dish as they may contain sand, which could get into your dish.
At step 3, add fresh clams and your ½ cup water or clam juice.
At step 5, cover your pan and boil over medium heat, allowing the clams to cook until open. Discard any that do not open. Remove half of the clams from their shells and toss their shells.
Before step 6, remove the clams in their shells from the pan before tossing the squash and parsley.
After step 6, place the clams in their shells on top of the dish when serving for a nice presentation.