Vermicelli with Clams and Zucchini

Method

1. Rinse the clams under cold water, then beat them lightly against the sink or a hard surface to check for sand. Discard any that remain open or are sandy. Let them sit in a bowl of water for a few minutes to release any remaining sand.
2. In a large pan, heat a generous drizzle of extra-virgin olive oil. Add two peeled cloves of garlic (sliced in half) and the stems of a bunch of fresh basil. Cook gently until the garlic is fragrant, about 1–2 minutes.
3. Add the clams to the pan along with a splash of water. Cover with a lid and cook over high heat until all the clams have opened, shaking the pan occasionally. This takes about 3–5 minutes.
4. Remove the clams from the pan with a slotted spoon. Set aside some in their shells for garnish. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel to remove any sand. Reserve the liquid.
5. In the same pan, add a little more olive oil and one whole clove of garlic. Crush the garlic with a wooden spoon against the pan. Add the zucchini, cut into small cubes, and sauté over high heat for 2–3 minutes until they are just tender but still crunchy. Season with salt if needed (the clam liquid is salty).
6. Meanwhile, bring a large pot of salted water to a boil. Cook the vermicelli for 8 minutes (or according to package directions for al dente). Reserve some pasta cooking water before draining.
7. When the zucchini are ready, pour the reserved clam liquid into the pan. Add the drained pasta (after 8 minutes) and toss well to combine. Add a splash of pasta water if needed to create a creamy sauce. Cook together for another minute.
8. Add the shelled clams and a few in-shell clams back to the pan, along with the zucchini flowers (if available) and optional chopped chili pepper. Grate some lemon zest over the pasta and toss gently.
9. Serve the pasta immediately, topped with crispy fried pane carasau: in a small pan, heat a little olive oil, break the pane carasau into bite-sized pieces, and fry until golden and crunchy. Remove from the oil and grate fresh lemon zest over the fried bread. Sprinkle this over the pasta along with fresh basil leaves.