The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > Home >  Recipes >

Seafood Recipes >  Seafood - Other and Combinations >  Zucchini Spaghetti, Clams & Bluefish >

Next Recipe

..Seafood - Other and Combinations.. ..Bouillabaisse.. ..Cioppino Recipe.. ..Zesty Gazpacho.. ..Florida Seafood Gumbo.. ..Florida Gumbo.. ..Seafood Festival Casserole.. ..Spicy Seafood Cakes.. ..Spicy Seafood Saute.. ..Zucchini Spaghetti, Clams & Bluefish.. ..Albalone Croquettes.. ..Calamari, Curried with Rice.. ..Calamari Kokinisto.. ..Clams with Angel Hair Pasta.. ..Clams, Baked Stuffed.. ..Clams in Basil Garlic Pasta.. ..Clam Gumbo on Rice.. ..Clams, Roasted with Garlic Sauce.. ..Clam Sauce with Linguine.. ..Clams, Steamed with Chorizo.. ..Crayfish Etouffée.. ..Crayfish Pie.. ..Crawfish Etouffee 2.. ..Crayfish Over Linguine.. ..Crawfish Risotto.. ..Cuttlefish & Potatoes.. ..Mussel Butter Seasoning.. ..Mussels with Green Bell Peppers.. ..Mussels with Lemongrass & Garlic.. ..Mussels, Pernod Cream Sauce.. ..Mussels in Red Chile Pesto.. ..Mussels with Saffron & Leeks.. ..Mussels, Saffron Scented.. ..Mussels, Thai Ginger Mussels.. ..Mussels with Tomato Wine Sauce.. ..Octopus with Red Wine Vinegar.. ..Oyster Casserole Recipe.. ..Oyster Loaf (1904).. ..Oyster Saute.. ..Oysters, Scalloped Corn & Oysters.. ..Oysters Without Hope.. ..Squid, Curried Malabar Squid.. ..Squid, Oven Fried Squid.. ..Squid Stewed with Horta..

. Home . . Recipes . . About & Contact . . Links .

 

ZUCCHINI SPAGHETTI WITH GARLICKY CLAMS AND GRILLED BLUEFISH

From: The Ethical Gourmet by Jay Weinstein

Long strands of zucchini mingle with rustic, square spaghetti alia chitarra in this summery play on pasta with clam sauce taught to me by Jasper White.
I use a Japanese mandoline, an inexpensive (about $25) cutting device that makes julienne easy. But I've used a knife in a pinch, and hand-cut julienne are fine for this dish. Bluefish are a plentiful species local to the East Coast, but this dish would be equally delicious with kingfish or even salmon.
Serves 8


Ingredients
• 2 pounds small clams, such as littlenecks or Manila clams
• 1 cup dry white wine
• 3 or 4 large zucchini
• 1 pound spaghetti (preferably spaghetti alla chitarra)
• 1/4 cup olive oil, plus more for brushing the fish
• 1 large Spanish onion, roughly chopped
• Pinch of crushed red pepper
• 2 bay leaves
• 1 teaspoon dried oregano
• 6 garlic cloves, roughly chopped
• 2 tablespoons chopped fresh oregano or flat-leaf parsley
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 pounds bluefish fillets, cut into 8 pieces


Directions
Submerge the clams in cold water for 30 minutes to allow them to eject any sand they contain. Drain the clams and transfer them to a large pot; add the white wine and steam them, covered, until all are open, about 5 minutes. Save about 2 dozen clams in the shells for garnish. Remove the other clams from their shells and roughly chop them. Strain the broth, transfer it to a saucepan, and simmer until it reduces to 2 cups.

Cut the zucchini lengthwise into very long julienne (use a mandoline for this, if you have one). The zucchini should resemble strands of spaghetti. Meanwhile, bring a large pot of water to a boil. Cook the pasta until al dente, drain, and toss with a few drops of olive oil.

Heat the olive oil in a large skillet or pot. Add the onion, red pepper, bay leaves, and dried oregano. Cook over medium heat until the onion is translucent, about 5 minutes. Add the garlic; cook until it turns white, about 1 minute. Add the reduced clam broth and julienne of zucchini. Raise the heat to high; cook just until the mixture simmers. Add the pasta and cook until heated through; stir in the chopped clams, fresh oregano, and butter. Season to taste with salt and black pepper.

Heat a grill or broiler. Season the bluefish fillets with salt and pepper. Brush the fish with some olive oil and cook, skin side up, over a hot grill or broiler for about 3 minutes. Turn once; cook 2 minutes more. Adjust the consistency of the zucchini-pasta mixture with water or clam broth (it should be saucy). Distribute among serving bowls or plates, and top with the bluefish. Drizzle any extra clam sauce over the fish. Garnish with the clams in the shell. Serve with rustic bread.

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.