Tagliolini di Carrù with green zucchini and clams


1 Cubotto or a 250 g bag of tagliolini  Allemandi  Pasta
500-600 g of clams
3 light green zucchini
1 clove of garlic
chopped parsley
1 dl of white wine
extra virgin olive oil
Salt and Pepper To Taste

Put a pan with plenty of water on the heat and bring to the boil.

In a pan, without any seasoning, let the clams open over high heat for about 10-15 minutes. Remove the clams that have not opened up, remove the mollusks from the others and set them aside.

In a pan, pour a tablespoon of extra virgin olive oil, add the clove of garlic and fry a few minutes over medium heat. Remove the garlic, put the shellfish, diced zucchini and chopped parsley. Cook for 5 minutes. Sprinkle the wine and let it evaporate completely.

Salt water with coarse salt to taste and toss the tagliolini, cooking them as per the instructions on the package.

When the pasta is cooked, drain it and sauté quickly in the pan with the clams and courgettes, serve with a generous grinding of black pepper.