Source: dLife

Zucchini and cucumber linguine served with clams on top.

Servings

2 tbsp olive oil
2 tbsp minced garlic , chopped
2 tbsp shallots, chopped
0.25 cup red bell peppers, sliced , minced
18 fresh clams , 18 to 24 littleneck or Manila clams
1.5 cup white wine
2 medium lemons , juice and zest from 2 lemons
1 tbsp Butter, unsalted
1 tbsp hot red pepper flakes
1 Cucumber, with o skin, fresh, large, 8 1/4" long , cut into long, thin strips (seedless)
1 large baby zucchini , cut into long, thin strips
0.25 cup chopped parsley
1 pinch salt and pepper

1 Put the olive oil in a skillet and heat. Add the garlic, shallots, and red peppers to the pan and sauté for about 10 minutes.
2 Place the clams, white wine, and lemon juice in the pan, cover, and bring to a boil. Cook for about 5 minutes, or until the clams open.
3 Once the clams have opened, add the butter, red pepper flakes, salt, and pepper. Remove the clams from the pan.
4 Place the cucumber and zucchini in the pan and cook for about 7 minutes, or until warm and wilted.
5 Combine the cucumber and clam mixtures and evenly divide in 4 bowls.
6 Pour the remaining lemon juice on top of the clams. Decorate each bowl with chopped parsley and lemon zest.

When you buy the clams, make sure the shells are closed.