Diamond Shell Clams

Method

1. Bring a large pot of salted water to the boil and cook the linguine until al dente. Drain, reserving a splash of the pasta water.
2. Crush the garlic with a pinch of salt into a smooth paste. Crush the chilli separately, stir in a generous drizzle of olive oil, and set both aside.
3. Heat the olive oil in a large pan over low–medium heat. Add the garlic and gently cook for 1–2 minutes until fragrant and just beginning to turn golden. Add the chilli mixture and cook for a further 30–60 seconds.
4. Add the shaved zucchini and cook for 1–2 minutes until just tender.
5. Pour in ½ cup of the Blanched Diamond Shell Clam brine and gently simmer for 1–2 minutes, allowing it to combine with the garlic and chilli oil and add depth and natural clam flavour to the sauce.
6. Add the Blanched Diamond Shell Clams, lemon zest, cooked linguine and chopped parsley. Gently toss until the pasta and zucchini are evenly coated in the sauce and the clams are warmed through, adding a splash of pasta water if needed to loosen. Serve immediately.