Spicy Grilled Clams & Corn on Zucchini Noodles
1⁄2 cup Seasons Chipotle infused Olive Oil (+ 1 Tbsp. for brushing corn)
1⁄4 cup Seasons Oregano white balsamic
1⁄2 tsp. Seasons Fleur de Sel (French sea salt)
1⁄4 tsp. Seasons Pepe e Aglio (black pepper blend)
1 clove fresh garlic, minced
1 Tbsp. fresh oregano, chopped
1⁄2 Tbsp. fresh parsley, chopped
1⁄4 lb. Cuomo Spaghetti (available at Seasons)
1 medium sized zucchini, washed and spiral cut with a Spiralizer*
1 cup cherry tomatoes, halved
2 ears corn, husk and silk removed
2 dozen littleneck clams, scrubbed
To make the dressing, combine 6 Tbsp. Chipotle infused olive oil, 1⁄4 cup Oregano white balsamic, 1⁄4 tsp. Fleur de sel, Pepe e aglio, fresh oregano, fresh parsley, and garlic clove in the bowl of a food processor or blender, process until blended, approx. 10 to 20 seconds. Set aside until ready to serve.
Meanwhile, fill a large pot with water and bring to a boil. Once boiling, add the spaghetti and cook according to the package directions. Drain then toss with zucchini, cherry tomatoes, 2 Tbsp. Chipotle infused olive oil, and 1⁄4 tsp. Fleur de sel, set aside.
Brush corn with 1 Tbsp. Chipotle infused olive oil and grill over medium-¬high flame for approx. 10 to 15 minutes, turning every few minutes to cook evenly. Set aside until just cool enough to handle. Cut kernels from cob using a very sharp knife.
Add the corn kernels to the pasta – zucchini mixture and toss well to combine. Divide the pasta evenly between serving plates.
Place clams in a heat proof sauté pan with 2 Tbsp. water, cover tightly with foil and place on grill over medium-high flame, close grill lid. When clams have opened, divide among plates using tongs.
Drizzle each serving with the prepared dressing, paying special attention to dressing each clam.
*Alternatively, create long ‘noodles’ using a vegetable peeler