Spaghetti with Clams and Zucchini Flowers

Method

1. Crush two garlic cloves with skin on and set aside. Peel the third clove, remove the germ, and mince finely.
2. Slice the zucchini into thin rounds, remove the inner part of the flowers, and slice the flowers as well.
3. Cut the cherry tomatoes into quarters.
4. In a pan, heat extra virgin olive oil with chili pepper, minced garlic, and the whole garlic clove in its skin. Tilt the pan to infuse the oil.
5. Add the zucchini (with flowers), season lightly with salt and pepper. Cook for about 5 minutes over medium heat.
6. Add the cherry tomatoes and continue cooking for another 4 minutes. The zucchini should stay crunchy. Remove the vegetables from the pan and set aside.
7. Meanwhile, bring a pot of salted water to a boil, cook the spaghetti (or linguine) al dente, about 2 minutes less than package instructions.
8. Clean the pan, add olive oil, one garlic clove in skin, and immediately add half a glass of dry white wine. Add the clams, cover, and cook on high heat until they open.
9. Turn off the heat to prevent the clams from becoming rubbery. Drain the clams and set aside, reserving most shells (keep some for decoration).
10. Strain the liquid released by the clams through a fine-mesh sieve at least twice to remove sand and shell fragments.
11. Return the strained liquid to the pan, cover, and bring to a boil.
12. Transfer the very al dente pasta into the pan with the clam liquid. Continue cooking with the lid on. If needed, add some pasta cooking water to maintain creaminess.
13. When about 2 minutes remain for the pasta, add the reserved zucchini and tomatoes. Stir.
14. In the last 30 seconds, add the shucked clams and a few whole shells for decoration. Add pepper.
15. Off the heat, add chopped parsley, pepper, and adjust salt if necessary (just a little, as the clam liquid is already salty). Mix well and serve.