Summer is time for light food, bright flavors and low-calorie eating (the bathing suit an ever imposing reality). Thus this dish was born; linguini bypassed in favor of thin strips of summer squash which resemble the pasta in appearance and texture, red sauce gives way to briny clam liquor enriched with white wine and finished with cherry tomatoes. Best of all, 15 minutes is all this dish takes.
For two:5 Yellow summer or crookneck squash
12 Clams, preferably smaller variety like Littleneck
A handful of cherry tomatoes, cut in half
¼ C Dry white wine
2 cloves of garlic, crushed
2 stems thyme
1 tbsp Basil, cut into ciffonade
Olive oil
*It is extremely important to wash the clams very well and if possible purge them. This is done by covering the clams in a solution of salt water for at least thirty minutes (up to a few hours). As the clams filter in the clean salt water, they will ‘spit out’ the sand that makes them‘gritty.’
Using the julienne attachment of a Japanese mandolin cut thin strips of the outer part of the squash, as shown
here.
Place a medium sauce pot with a tablespoon of olive oil and one clove garlic over medium heat and cook until very aromatic. Add the clams, thyme, white wine and cover immediately. Lift the lid to check on the clams after a few minutes, remove from the heat as soon as all the clams have opened. Strain liquid and set the clams aside partially covered.
In a large sauté pan toast the other clove of garlic in 1½ Tbsp olive oil. Add the strips of squash and cook until just tender. Pour in the clam liquid, you may not need it all, and reduce for slightly. Toss in the clams, basil and tomatoes until just warmed through.
Finish with a splash of good olive oil and divide between two bowls, being sure to include all the juices from the pan.
