Linguine with clams and courgettes

Linguine with clams and courgettes Method 1. To make the purée: in a small saucepan, heat the olive oil and garlic clove over a medium-low heat so that the garlic flavours the oil but does not colour. Add the shallots and cook for 1 minute. Add the courgette and sauté for 3-4 minutes, until it has softened. Pour in the stock and remove the pan from the heat. Discard the garlic clove, then use a hand blender to purée the mixture. Pass the sauce through a sieve and set aside.

In a pan of salted boiling water, cook the linguine until al dente then drain and set aside.

Meanwhile, in a large saucepan, heat another 2-3 tablespoons olive oil with 1 garlic clove. Once the oil has taken on the flavour of the garlic, discard the clove. Add the clams then cover and cook until the clams open: this should take no longer than 1 minute. Remove from the heat and pick about half the clams from their shells, leaving the rest in. Keep the shells for decoration.

In a large frying pan, flavour 2-3 tablespoons oil with 1 clove garlic once more. Add the shallots and sauté for a few seconds, then add the courgettes and cook until slightly softened. Add the cooked linguine, vegetable stock, all the clams and their cooking liquor.

Transfer the pasta to a large plate and sprinkle with olive oil and freshly ground black pepper before serving.