2 garlic cloves chopped
1/2 tsp chilli flakes
2 tbls extra virgin olive oil
1/2 cup white wine
2 zucchini juielliened
Bring EV oil to low heat, add garlic and chilli flakes until they flavour the oil.
Add clams and wine and bring up the heat, cover until clams open
Toss in zucchini strips and cook for 1 min.
Add chopped parsley, serve steaming hot and add extra parsley as garnish.
Serve same wine as you used for cooking.. My match Peregrine Rastasburn Riesling 09.