Summer Pasta Salad With Clams

We absolutely love a summer pasta salad. A great dinner for two or a side salad for four, this is a great way to enjoy clams when you don't want a chowder. You can use fresh clams if you like, I use canned with no apologies! It's less messy...

• Ready In: 40 mins
• Serves: 6
• Yields: 3 quarts

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup onion, chopped
• 2  minced garlic cloves
• 16  ounces pasta, about the size of the clams
• 1 -2  small zucchini, diced
• 2 (10 ounce) cans clams, undrained
• 1  tablespoon parsley, fresh, chopped
• 1  tablespoon basil, fresh, chopped
• 1 -2  tomatoes, diced
• 1  lemon, juice and zest
•  salt and pepper
• 1  dash cayenne pepper
• 1  tablespoon chives, chopped for garnish

Directions

1. Cook a box of pasta, drain and set aside. I choose to use a pasta that is similar in size to the clams.
2. Add olive oil to a hot dutch oven or a pan large enough to hold all ingredients. Add onion and cook until translucent.
3. Add the diced zucchini and garlic cooking until zucchini is nicely browned, stir frequently.
4. Add clams with liquid, parsley and basil. Turn off heat. Add tomato, lemon zest and juice. Add pasta to mixture. Mix well and serve.