Pasta with Occhi di Canna, Tomatoes and Zucchini Flowers

Method

1. Clean the razor clams: cut off the eyes (the black tips) and discard them.
2. Bring a pot of water to a boil. Blanch the tomatoes for a few seconds, then transfer them to cold water. Peel the tomatoes and cut them into small pieces.
3. In a pan, heat olive oil with a clove of garlic and a piece of chili. Remove the garlic when golden.
4. Add the peeled tomatoes and fresh basil. Cook for a few minutes.
5. Add the cleaned razor clams and cook until they open.
6. Meanwhile, cook the pasta (tagliatelle or similar) in salted boiling water until al dente.
7. Add the zucchini flowers to the sauce and toss gently.
8. Drain the pasta and transfer it to the pan with the sauce. Mix well.
9. Serve immediately, optionally with a drizzle of extra virgin olive oil.