Spaghetti with Zucchini Cream and Clams

Method

1. To make the zucchini cream, trim the ends of the zucchini, cut them in half, then into quarters, and remove the seedy core. Dice the zucchini.
2. In a pan, heat a drizzle of extra-virgin olive oil and fry a crushed garlic clove until golden. Remove the garlic.
3. Add the diced zucchini to the pan, sauté briefly, then add a glass of water or broth. Reduce the heat and cook covered until the zucchini are very tender (test with a fork).
4. Remove the zucchini from the cooking liquid. Blend the zucchini with fresh basil, salt, black pepper, and a drizzle of raw extra-virgin olive oil until smooth and creamy. Adjust seasoning and set aside.
5. In a separate pan, heat olive oil and fry a crushed garlic clove. Remove the garlic, then add the clams. Be careful of splatters.
6. Deglaze with white wine, cover, and cook over high heat until all clams open. Remove from heat. Reserve some clams in the shell for garnish; shell the rest.
7. Cook the spaghetti in salted boiling water until 2–3 minutes before al dente.
8. Meanwhile, heat a pan with a little olive oil. Drain the pasta and transfer it to the pan. Add sliced zucchini flowers and start mantecatura (creaming) by stirring vigorously, adding pasta cooking water as needed, over high heat.
9. When the pasta is al dente and creamy, add the shelled clams and the zucchini cream. Toss gently to combine and heat through.
10. Plate the pasta, garnish with the reserved clams in shells and a few fresh zucchini flowers. Serve immediately.