Ditalini with Seafood

Method

1. Clean the mussels and clams: tap them, remove the beard, and rub them together.
2. Put a pot of water on the stove for the pasta and bring to a boil. Salt it.
3. In a large pan, pour a drizzle of oil, add one crushed garlic clove and some chopped parsley. Start the heat cold.
4. Add the diced zucchini and lightly sauté.
5. Add the mussels and clams to the pan. Cover and cook over medium heat until they open. As they open, remove them and set aside.
6. Strain the cooking liquid from the mussels and clams through a fine sieve to remove any sand residue. Set aside.
7. Shell the clams (and mussels if desired, keeping a few in the shell for decoration).
8. Cook the pasta (ditalini) in the boiling salted water, drain al dente reserving some pasta water.
9. In the pan used for the mussels, remove the garlic, add some of the strained liquid and bring to a boil.
10. Add the drained pasta, the zucchini and the seafood. Mix well, adding more liquid if needed.
11. Turn off the heat and emulsify with a drizzle of oil to create a creamy sauce.
12. Serve hot, garnished with fresh parsley.