Ziti Rigati with Flounder and Clams
Dive into the coastal flavors of Italy with this exquisite Ziti Rigati with Flounder and Clams recipe, a seafood lover’s dream that perfectly balances elegance and comfort. Tender ziti rigati provides the ideal vessel for a luscious white wine and garlic sauce, enriched with the briny sweetness of live clams and delicate, flaky flounder. Bursting with fresh cherry tomatoes, a hint of red chili flakes, and the brightness of lemon zest, this dish is a celebration of Mediterranean simplicity. Perfectly seasoned and finished with a touch of butter and a sprinkle of fresh parsley, this one-pot masterpiece comes together in just under an hour, making it ideal for both weeknight meals and special occasions. Serve this vibrant seafood pasta with a crusty loaf of bread to savor every drop of the aromatic sauce.
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Ingredients
- 400 grams Ziti Rigati
- 2 pieces Flounder fillets
- 500 grams Live clams
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 200 grams Cherry tomatoes, halved
- 125 milliliters Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 piece Lemon, zest and juice
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the ziti rigati according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
Step 2
Meanwhile, rinse the clams thoroughly under cold water to remove any sand or grit. Discard any that are cracked or do not close when tapped.
Step 3
Pat the flounder fillets dry and season both sides with salt and pepper. Cut them into bite-sized pieces and set aside.
Step 4
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and red chili flakes, sautéing until fragrant, about 1 minute.
Step 5
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Step 6
Pour in the white wine and bring to a simmer. Add the clams, cover the skillet with a lid, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Step 7
Carefully remove the clams with a slotted spoon and set them aside. Reduce the heat to low and add the butter and lemon juice to the skillet, stirring to create a silky sauce.
Step 8
Gently place the flounder pieces into the skillet and cook for 2-3 minutes, or until opaque and cooked through.
Step 9
Return the cooked ziti rigati to the skillet along with the reserved pasta water. Toss everything together until well combined and the sauce coats the pasta.
Step 10
Add the cooked clams back to the skillet and sprinkle with chopped parsley and lemon zest. Drizzle the remaining tablespoon of olive oil over the dish and toss gently.
Step 11
Taste and adjust seasoning with salt and pepper, if needed. Serve immediately with additional parsley and lemon wedges, if desired.
Nutrition Facts
| Serving size | (1577.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2710.0 |
| Total Fat 80.1g | 0% |
| Saturated Fat 23.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 328mg | 0% |
| Sodium 3281.5mg | 0% |
| Total Carbohydrate 322.0g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 16.0g | |
| Protein 153.2g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 667.4mg | 0% |
| Iron 80.3mg | 0% |
| Potassium 2619.2mg | 0% |
Source of Calories