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1
Cut the 1/4 of zucchini into bite-sized pieces.
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2
Sprinkle on some salt and let it sit for 20-30 minutes, then pat dry the moisture with paper towel.
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3
Chop all the seafood into 3-5 mm pieces.
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4
Add the whole tomato into a bowl, remove any hard fiber, and lightly squeeze to crush the tomato.
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5
Steam the cleaned and de-sanded manila clams in some wine (not listed), and chop into about 3 mm squares.
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6
Reserve the cooking liquid.
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7
Remove the seeds from the takanotsume.
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8
Smash the garlic with the back of a knife and remove the core.
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9
Bring a 1% salt water to a boil and cook the spaghetti noodles.
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10
In a cold sauce pan, add 1 tablespoon of olive oil and the garlic and saute over low heat until the fragrance of the garlic transfers to the olive oil.
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11
Cook for a little while and add the takanotsume.
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12
Add the zucchini and briefly saute it.
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13
Take it out of the pan and set it aside.
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14
Remove the garlic and takanotsume from the pan.
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15
Add the chopped seafood and saute until done.
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16
Add the 50 ml of white wine and turn up the heat to high.
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17
Once the alcohol evaporates, add the whole tomatoes.
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18
Add the manila clam cooking liquid and simmer over low heat.
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19
Scoop the al dente pasta without draining it and add to the sauce and cook for about 30 seconds.
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20
Bring back the zucchini, drizzle in some olive oil if you desire, and toss evenly in the pan.
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21
Serve it onto a plate, sprinkle the chopped parsley and it is done.
