Paccheri (pasta) 400 g
zucchini (courgettes) 300 g
zucchini flowers 8
clams 700 g
garlic 2 cloves, minced
extra virgin olive oil 100 ml
parsley a handful, chopped
Soak the clams in fresh water for about 30 minutes before cooking them. If there are some which aren’t tightly closed, try to give them a sharp tap and if they do not close immediately, throw them away.
Meanwhile, chop the zucchini and zucchini flowers into very thin strips. Heat the olive oil in a frying pan and add the garlic. When the garlic starts to colour add the courgettes to the pan and cook for about 5 minutes.
At that point, add the clams and zucchini flowers, pour in the wine, put a lid on the pan and cook until all the clams have opened. After 3-4 minutes the clams will start to open, shake the pan until all of them have opened and make sure to discard those that remain closed.
Cook the paccheri in lightly salted boiling water, when they are ready drain them. Add the pasta to the pan with the zucchini and clams and toss well, adding a ladleful of cooking water to keep the pasta moist.
Serve immediately with a final drizzle of extra virgin olive oil, zucchini flowers and chopped parsley.