Instructions: Soak the clams in a salt solution for 2 hours, changing the water several times and discarding sediments that settle in the water.

Prepare the pasta according to the recipe. Roll it out to the thinnest setting on a pasta rolling machine, then cut into ribbons 1/8-inch thick. Set on a sheet tray dusted with semolina and cover with clean, damp dish towels until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat. Add the garlic and chili flakes and cook 5 minutes. Add the zucchini and tomatoes and continue to cook until the tomato juices have evaporated. Add the clams and the wine, cover, and cook until the clams have begun to steam open.

Drop the pasta in the boiling water and cook 1 minute. Drain and add to the pot with the clams. Toss until the noodles are well dressed and the sauce is the proper consistency, add the parsley and serve.

This recipe yields 6 servings.

Description: "(Tagliolini Con Vongole E Zucchini)"

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