Tagliolini con Vongole e Zucchini Thin Noodles with Clams and Zucchini - Manila clams

Method

• 1 recipe basic pasta dough, recipe follows
• Soak the clams in a salt solution for 2 hours, changing the water several times and discarding sediments that settle in the water.
• Prepare the pasta according to the recipe.
• Roll it out to the thinnest setting on a pasta rolling machine, then cut into ribbons 1/8-inch thick.
• Set on a sheet tray dusted with semolina and cover with clean, damp dish towels until ready to cook.
• Bring 6 quarts of water to a boil and add 2 tablespoons salt.
• In a 12 to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat.
• Add the garlic and chili flakes and cook 5 minutes.
• Add the zucchini and tomatoes and continue to cook until the tomato juices have evaporated.
• Add the clams and the wine cover, and cook until the clams have begun to steam open.
• Drop the pasta in the boiling water and cook 1 minute.
• Drain and add to the pot with the clams.
• Toss until the noodles are well dressed and the sauce is the proper consistency, add the parsley and serve.
• BASIC PASTA DOUGH
• Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
• Make a well in the middle of the flour and add the eggs and the olive oil.
• Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
• The dough will come together when half of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands.
• Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
• Lightly reflour the board and continue kneading for 6 more minutes.
• The dough should be elastic and a little sticky.
• Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
• Roll or shape as desired.