Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
While the pasta cooks, make the clam sauce. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine and water; increase heat to high. Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 6 to 8 minutes.
Drain pasta and transfer to a large serving bowl. Toss with remaining 3 tablespoons extra-virgin olive oil, if desired. Pour clam sauce over pasta, add parsley, and toss. Season with salt, to taste. Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins, if desired.
Line a dish with paper towels and set aside.
Whisk cornmeal, flour, basil, salt, cayenne, and a few grinds of pepper in a bowl. Beat eggs in another bowl.
Heat 1/4-inch vegetable oil in a large skillet over medium heat until hot but not smoking.
Working in small batches, toss zucchini in egg and shake off excess Dredge in cornmeal mixture. Add zucchini to oil, and fry until golden brown, about 2 minutes per side. Remove with a slotted spoon to prepared plate. Season with salt, cool slightly and serve.
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