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1
Lightly crush the garlic cloves and heat with both oils in a large nonreactive saute pan over medium heat until they start to sizzle.
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2
Adjust the heat so the garlic continues to cook evenly in the oil, releasing its own essential oils, and softens but does not brown, about 2 minutes.
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3
Add the zucchini and carefully blend with the oil.
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4
Season with salt.
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5
Continue to cook slowly, stirring from time to time, until the squash is completely softened and starts to break apart but does not brown, about 20 minutes.
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6
Remove from the heat and let rest in the oil for 2 hours.
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7
Pour into a fine-mesh strainer, reserving the zucchini and oil separately.
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8
Keep the same pan, without cleaning, for cooking the clams.
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9
Heat the zucchini oil in the pan over medium heat until it starts to sizzle.
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10
Add the clams, cover the pan, and turn the heat to medium-high.
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11
Cook the clams, gently shaking the pan from time to time, until they start to open, 5 to 6 minutes.
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12
Cooking time will vary, depending on the size of the clams and the thickness of the shells.
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13
Add the reserved zucchini, hot pepper flakes, and parsley.
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14
Gently stir with the clams.
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15
Set aside.
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16
Boil the linguine in an abundant amount of salted water until done to taste.
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17
Reserve 1/2 cup of the pasta water before draining the linguine, adding a little of the pasta water so that the zucchini and pan liquid coat the pasta like a sauce.
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18
Transfer to a warm serving platter or individual pasta bowls.
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19
Start with the pasta, then top with the clams and zucchini.
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20
Serve immediatelywith extra hot pepper flakes on the side.
