Linguine with Clams and Zucchini

LINGUINE WITH CLAMS AND ZUCCHINI

Since we are at the start of the New Year's resolution season, I must assume that most of you out there have resolved to eat healthier this year. And that's why I developed this recipe for Linguine with Clams and Zucchini. It is a light and healthy dish that will fill you up, without filling you out.

Serves 4

1	pound linguine
	Kosher salt and freshly ground black pepper
2	tablespoons olive oil
1	medium yellow onion, peeled and chopped
2	small zucchini, cut into ½-inch rounds
4	cloves garlic, peeled and minced
2	anchovy fillets, mashed (optional)
¼	teaspoon crushed red pepper flakes
1	8-ounce bottle unsalted clam juice
2	pounds littleneck clams, scrubbed
2	tablespoons unsalted butter
	Juice of 1 lemon
¼	cup fresh flat-leaf parsley, chopped
½	cup Parmesan cheese, finely grated

1. Following the package instructions, cook the pasta in a pot of boiling salted water until al dente. Drain the pasta and set aside, reserving 1 cup of the cooking water.
   
   
2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Toss in the zucchini, garlic, anchovies, and red pepper flakes. Cook an additional minute.
   
   
3. Raise the heat to medium-high and pour in the clam juice. Bring to a boil, then add the clams. Cover the skillet and cook until the clams open, 10 to 12 minutes.
   
   
4. Remove the skillet from the heat and discard any unopened clams. Stir in the butter, lemon juice, and parsley. Add the cooked pasta to the skillet and toss to combine. If the pasta seems too dry, pour in some of the reserved cooking water. Sprinkle in the Parmesan cheese and season to taste with salt and black pepper.