1 large seedless cucumber, cut into long, julienne strips
to resemble noodles (use a mandoline or a sharp knife)
1 large zucchini, julienned
1/4 cup chopped parsley
Heat the olive oil in a saute pan. Add the garlic, shallots,
and red peppers and saute until golden, approximately 10 minutes.
Add the clams, white wine, and lemon juice. Cover and
bring to a boil. Continue to cook until the clams open,
approximately 5 minutes.
When the clams open, add the butter, salt and pepper to
taste, and the red pepper flakes. Remove the clams. Toss
in the cucumber and zucchini noodles and heat until they
are warm and wilted, approximately 7 minutes.
Divide among 4 bowls and top each with the clams and the remaining
juice. Garnish with the chopped parsley and lemon zest.