Linguine with clams, zucchini and Friscous®

Put the clams in a bowl with water and salt for 1 hour. Clean the zucchini, slice them and collect them in a bowl. Sauté a clove of garlic in a pan with a drizzle of oil, drain the clams and put them in the pan then cover with a lid and cook until the valves open. Deglaze with white wine and add chopped parsley. Now keep the filtered cooking liquid and shell 2/3 of the clams. Then in the same pan, put a clove of garlic with a drizzle of oil, as soon as it is golden add the sliced zucchini. After a few minutes, add the shelled clams and the cooking liquid. Cook the pasta in plenty of salted water, drain it al dente and put it in the pan with the clam and zucchini sauce. Toss the pasta for a minute to let the sauce bind. Serve with a sprinkling of pepper and chopped parsley and the crunchy Friscous®, garnishing the plates with the mollusks that you had set aside with the shell.