Fusilli with Clams and Zucchini

Method

1. Clean the clams: tap each one to check for sand; discard any that are open and smell bad. (Optionally purge in salted water for 6 hours).
2. Wash the zucchini, trim the ends, and slice into rounds. Reserve the zucchini flowers and remove the pistils.
3. Peel and slice 10 cloves of garlic.
4. In a large pan, heat extra virgin olive oil and sauté the garlic until golden.
5. Add the zucchini rounds, stir, cover, and cook for a few minutes. Add a splash of water to create more sauce.
6. Add the clams to the pan, cover, and cook until they open (about 5–7 minutes).
7. Remove the open clams from the pan. Strain the cooking liquid through a fine sieve and set aside both clams and liquid.
8. Bring a large pot of salted water to a boil. Cook the fusilli for 6–8 minutes, slightly undercooked (al dente). Reserve some pasta water.
9. In the same pan (cleaned or new), add a drizzle of olive oil and another clove of garlic (optional), then the reserved zucchini. Sauté briefly.
10. Add the reserved clam cooking liquid to the pan.
11. Drain the pasta and transfer it to the pan. Add a little pasta water if needed. Toss over high heat to combine.
12. Add the clams (some shelled, some in shells) and the zucchini flowers. Toss gently.
13. Finish with a drizzle of raw extra virgin olive oil. Serve immediately.