Ingredients (serves 2–3)

• Spaghetti (good-quality durum wheat)
• Fresh clams, scrubbed and purged
• 1–2 small zucchini, thinly sliced
• Extra virgin olive oil
• 2 garlic cloves, lightly crushed
• Fresh parsley, finely chopped
• Sea salt
• Reserved pasta water

Method

1. Cook the pasta Bring well-salted water to a boil and cook spaghetti until just al dente. Reserve a cup of pasta water before draining.
2. Open the clams In a wide pan, warm olive oil gently with garlic. Add clams, cover, and cook until they open. Remove clams and strain the liquid to remove any sand. Set aside.
3. Cook the zucchini In the same pan, add a little more olive oil if needed. Sauté zucchini slowly over medium heat until soft and lightly golden — not browned, not rushed.
4. Bring it together Add spaghetti to the pan with zucchini. Pour in the strained clam liquid and a splash of pasta water. Add clams back in and toss gently until everything is coated and glossy.
5. Finish simply Turn off the heat. Add chopped parsley and a final drizzle of olive oil. Taste. Adjust salt only if needed.