Cut the zucchini into rounds of at least 3 mms and brown them alongside the shucked clams. As soon as they are they are browned and softened, drain and put everything in a bowl. As for the linguine, place them in salt water; subsequently, drain the pasta “al dente” and cook it together with this sauce of zucchini and clams while adding cheese (preferably provolone del monaco), parsley, and more water if needed.
Serve as soon as ready!

Ingredients

• 500 g. of zucchini
• Olive Oil
• 100 g. of “provolone dolce of Sorrento”, grated
• 150 g. of clams
• Plentiful quantity of chopped parsley
• Salt
• Pepper
• 500 g. of Linguine Gerardo di Nola