Ingredients for people 4:
320 g of linguine
500 g of clams
80 g of zucchini
20 g of shallots
1 clove of garlic
20 g of parsley
1 dl of extra virgin olive oil
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Plate execution:
Cut the courgettes into sticks, taking care to obtain only the green part. In a saucepan, stew the spring onion with a drizzle of oil, then add the courgettes and quickly braise them, adding a little broth. Then pass them through the blender and then through a fine sieve.
Heat the remaining oil in a large pan with a clove of garlic, leave it to infuse, remove it, add the carefully washed clams, put the lid on and, as soon as they open (about 1 minute), complete with the chopped parsley and the now cooked zucchini. Cook for a couple of minutes and remove from the flame.
Meanwhile, boil the linguine in salted water, drain them al dente, pour them into the pan containing the clams, bring back to the heat and finish cooking in the pan, mixing everything well.
