Angel Hair Pasta with White Clam Sauce, Sauteed Zucchini, and Garlic Bread
This is one of Zach’s staples, a recipe he has memorized. It’s a comfort food tradition that we’ve already established in our young marriage. August never had anything quite like it in her pre-Zach life, and now it’s something she looks forward coming home to after a long day at school.
Makes 2 (with lots of leftover bread)
• For the garlic bread:
1/3 cup of softened butter
2-3 oz. of freshly shaved Parmesan cheese
1 1/2 tbs. of finely minced garlic
1/2 tsp. of freshly ground black pepper
Pinch of dried basil
Pinch of dried oregano
Preheat oven to 400 degrees F. Slice the top off of the baguette loaf; discard, or save it to make bread crumbs for some future recipe. Thoroughly mix the butter, garlic, pepper, basil, and oregano in a bowl. Use the back of a spoon to spread the mixture over the sliced part of the baguette. Evenly place shaved Parmesan on top.
Bake for 10-12 minutes on a baking sheet until the cheese is melted.
• For the zucchini:
2 large zucchinis
1/2 of one white onion
1 large Roma tomato
1/4 cup of whole milk
1/4 cup of freshly grated Parmesan cheese
1/8 cup of freshly shredded Parmesan cheese
1 egg yolk
1 tbs. and 1 tsp. of extra virgin olive oil
1 tsp. of finely minced garlic
Salt and pepper to taste
Preheat oven to 350 degrees F. Rub the tomato with 1 tsp. of olive oil and a little bit of salt and pepper. Bake in a glass baking dish for 1 hour. After baking, let cool slightly and remove the skin.
Cut the zucchini into 1/2″ coins, and thinly slice half of an onion. In a large saute pan, heat 1 tbs. of olive oil over medium-low heat, and add sliced onions and a pinch of pepper and cook for about 20 minutes until onions are slightly caramelized; not much stirring is required, but don’t ignore the pan for 20 minutes, either. Add the minced garlic during the last 3 minutes
Roughly chop the roasted tomato. Increase the heat under the saute pan to medium, and add the tomato to the onions. Cook for 1 minute to marry the flavors, stirring once. Add the zucchini and cook for an additional 5 minutes, stirring once a minute.
In a mixing bowl, combine milk, grated Parmesan, and egg yolk with a whisk. Pour this into the saute pan after the zucchini has cooked for its additional 5 minutes. Cook for 1 minute more, stirring frequently.
Salt to taste at the end (especially with squashes, because they are water-based and you can draw the water out if you add salt at the beginning). Put on a plate, and sprinkle with shredded Parmesan before serving.
• For the white clam sauce and pasta:
1/2 box of Barilla Plus angel hair pasta
2 cans of clams
1/4 cup of white wine
2 tbs. of butter
1 tbs. of extra virgin olive oil
1 tbs. of finely minced garlic
1 tsp. of dried basil
Small pinch of red chili pepper flakes
Freshly shredded Parmesan cheese to garnish
Cook pasta according to box, but make sure you salt your water so that “it tastes like the sea” (Chef Zach recommends). Meanwhile, in a medium saute pan, heat butter and olive oil over medium heat. Add garlic and chili pepper flakes, and cook for about 2 minutes, stirring frequently because you don’t want the garlic to burn. Add the clams, white wine, and basil, and cook for an additional 5 minutes, stirring twice.
Toss the pasta and sauce together, plate it, and garnish with shredded Parmesan.