Ingredients

• 1 pound dry spaghetti
• Kosher salt
• 1/3 cup extra-virgin olive oil
• 6 cloves finely chopped garlic
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine
• 1/4 cup water
• 36 littleneck clams, scrubbed
• 3 tablespoons finely chopped flat-leaf parsley
• 2 to 3 tablespoons butter or extra-virgin olive oil, if desired
• Fried Zucchini Coins, if desired, for garnish, recipe follows

Directions

Fried Zucchini Coins

1/2 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon dried basil

1 teaspoon kosher salt, plus for seasoning

1/4 teaspoon cayenne

Freshly ground black pepper

2 large eggs, slightly beaten

Vegetable oil, for shallow frying

2 small zucchini, sliced into 1/8 to 1/4-inch thick coins

Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.

Beat the eggs in another bowl.

Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.

Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.