Ingredients: strozzapreti, clams and courgettes (serves 4)

• strascinati pasta 500g
• 2 medium-sized zucchini/courgettes
• 6 Pachino tomatoes
• 50 g Classic Extra Virgin Olive Oil from Pantaleo
• chilli, salt and parsley to taste
• 1 teaspoon of softened butter
• ½ tablespoon of flour

Preparation

Open the clams and remove the edible portion (try to keep some of the liquid inside).
Grate the courgettes and the garlic separately, then cut the tomatoes into quarters.
Meanwhile, pour the oil into a broad sauté pan and fry the garlic, then add the courgettes and cook for a few minutes.
Then add the clams together with their liquid.
Cook for another few minutes over a low flame, then add the tomatoes and cook for another minute.
Separately, fold the flour into the butter to form a creamy mixture.
Add to the clam pan, stirring well until it dissolves, thickening the whole sauce.
When the pasta is cooked, drain it, pour it into the frying pan with the sauce and sauté.
Sprinkle with chopped parsley and black pepper.
Add classic extra-virgin olive oil to taste.