Ginger-Cilantro Clam & Zucchini Spaghetti

1. Cook the spaghetti

Start by bringing a large pot of salted water to a boil. Cook the spaghetti until it's al dente, about 11 minutes. Once done, drain the pasta, then toss it with a tablespoon of Asian sesame oil to prevent sticking and infuse a subtle, nutty flavor. Cover the pasta and set it aside to stay warm.

2. Prepare the zucchini and aromatics

While the pasta is cooking, heat a tablespoon of vegetable oil in a heavy large frying pan over medium-high heat. Add the minced fresh ginger and shallot, stirring for about 30 seconds until they release their aromatic fragrance. Quickly add the zucchini cubes, seasoning them with coarse kosher salt and freshly ground pepper. Continue to sauté for about a minute, letting the zucchini soften slightly while absorbing the flavors.

3. Cook the clams

Next, pour in ½ cup clam juice or low-sodium chicken broth, 1 tablespoon rice vinegar, and 1 teaspoon Asian chile sauce. Bring the mixture to a boil, then add the 2 lb of Manila clams and ¼ cup of minced fresh cilantro. Cover the pan and cook for about 5 minutes, or until the clams have opened up, ensuring they're infused with the gingery, tangy, and spicy broth. Discard any clams that remain unopened.

4. Combine and serve

Finally, transfer the warm, sesame-coated spaghetti into serving bowls. Pour the fragrant clam and zucchini sauce over the pasta, making sure to include plenty of clams in each bowl. Garnish with extra minced cilantro for a fresh, vibrant finish. Enjoy your Ginger-Cilantro Clam & Zucchini Spaghetti immediately, savoring every flavorful bite.