Pasta with Clams and Zucchini

Method

1. In a large pan, heat olive oil and gently fry a whole garlic clove and the basil stems until fragrant.
2. Add the clams and a splash of water. Cover and cook until the clams open, about 3-4 minutes.
3. Remove the clams with a slotted spoon, reserving the liquid. Filter the cooking liquid through a fine sieve or cheesecloth to remove any sand.
4. In the same pan (cleaned), fry flakes of carasau bread in a little olive oil until crispy and golden. Remove and set aside.
5. Wipe the pan clean, add a little fresh oil, a garlic clove (crushed), and the diced zucchini. Sauté over high heat for about 8 minutes until the zucchini is tender but still crunchy.
6. Add a few tablespoons of the reserved clam liquid to the zucchini and continue cooking until the liquid is absorbed.
7. Meanwhile, cook the vermicelli in boiling salted water until very al dente. Reserve some pasta water.
8. Transfer the pasta directly to the pan with the zucchini. Add a little more clam liquid and toss to create a creamy emulsion with the pasta starch.
9. Add the shelled clams, a few clams in the shell for presentation, chopped chili (optional), zucchini flowers, and a generous amount of freshly grated lemon zest.
10. Finish with a drizzle of olive oil and the fried carasau bread. Serve immediately.