Pasta with Mussels and Clams

Method

1. Clean the mussels: remove the beard, discarding any broken or dead ones that remain open. Rinse well.
2. Clean the clams: tap each one against the sink to check for sand or dead ones; discard any that do not close. Rinse.
3. In a large pan, heat a drizzle of olive oil and add a clove of garlic (whole or grated) and some chopped parsley. Add the clams and mussels, cover, and cook over high heat until they open. As they open, transfer them to a bowl, reserving the cooking liquid.
4. Blanch a San Marzano tomato: score the bottom, boil for 10 seconds, then plunge into cold water. Peel, deseed, and cut into strips.
5. Blanch Roman zucchini in the same boiling salted water for about 1 minute, then transfer to ice water. Drain and blend with a few mint leaves, salt, pepper, a drizzle of olive oil, and a tablespoon of cold water to form a smooth cream.
6. Cook the pasta (broken candele or similar) in salted boiling water until al dente, removing it 1–1.5 minutes before the package time.
7. In a separate pan, heat a drizzle of oil with a clove of garlic, dried chili pepper, and some parsley. Add a ladle of the reserved clam cooking liquid and some pasta water.
8. Add the pasta to the pan and toss, adding more liquid as needed. Stir in the tomato strips, a couple of olives (sliced), and a portion of the clams and mussels (leaving some for garnish).
9. Stir in the zucchini cream and mix well. Adjust seasoning with salt and pepper.
10. Plate the pasta, top with the reserved clams and mussels, sprinkle with fresh parsley, and finish with a drizzle of raw olive oil.