Set oven to 330° degrees.
Clean ½ of the squash blossoms with a towel. Open each blossom and spread out on bakery paper that has been lightly coated with vegetable spray. Place bakery paper and blossoms on a 9x13 sheet pan. Lightly spray the flowers with vegetable spray and add another sheet of paper. Place a second sheet pan on top to press the flowers. Bake in the oven at 330° degrees for 20-25 minutes.
In a large sauté pan, sauté 2 TBSP of oil, the sliced garlic and clams for about 3 minutes. Pour white wine and clam juice into pan. Cover and let the clams steam over medium heat until open.
Meanwhile, bring a large pot of salted water to a boil over high heat and add pasta. Cook until the pasta is tender. Add the opened clams and the remaining fresh squash blossoms cut into 1 inch pieces. Add remaining oil and mix together.
Plate the pasta with the clams positioned around the plate. Add the dried squash blossoms on top of each plate along with a pinch of chopped, fresh parsley.
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