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1
Bring a large pot of water to a boil and season generously with salt.
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2
Boil the pasta until al dente, tender but still firm.
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3
While the pasta cooks, make the clam sauce.
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4
Heat the olive oil in a large skillet over medium-low heat.
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5
Add the garlic and cook until soft but not brown, about 3 minutes.
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6
Add the pepper flakes and cook for 30 seconds more.
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7
Add the wine and water and increase the heat to high.
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8
Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes.
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9
Drain the pasta and transfer to a large serving bowl.
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10
Add butter or extra-virgin olive oil, if desired.
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11
Pour the clam sauce over the pasta, scatter with the parsley and toss.
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12
Season with salt, to taste.
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13
Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins.
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14
Fried Zucchini Coins
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15
1/2 cup cornmeal
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16
1/4 cup all-purpose flour
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17
1 teaspoon dried basil
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18
1 teaspoon kosher salt, plus for seasoning
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19
1/4 teaspoon cayenne
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20
Freshly ground black pepper
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21
2 large eggs, slightly beaten
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22
Vegetable oil, for shallow frying
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23
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins
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24
Line a dish with paper towels and set aside.
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25
Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
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26
Beat the eggs in another bowl.
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27
Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
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28
Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely.
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29
Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp.
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30
Remove from the oil with a slotted spoon and place on the prepared plate.
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31
Season with salt, cool slightly and serve.
