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1 recipe basic pasta dough, recipe follows
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Soak the clams in a salt solution for 2 hours, changing the water several times and discarding sediments that settle in the water.
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Prepare the pasta according to the recipe.
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Roll it out to the thinnest setting on a pasta rolling machine, then cut into ribbons 1/8-inch thick.
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Set on a sheet tray dusted with semolina and cover with clean, damp dish towels until ready to cook.
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Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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In a 12 to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat.
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Add the garlic and chili flakes and cook 5 minutes.
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Add the zucchini and tomatoes and continue to cook until the tomato juices have evaporated.
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Add the clams and the wine cover, and cook until the clams have begun to steam open.
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Drop the pasta in the boiling water and cook 1 minute.
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Drain and add to the pot with the clams.
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Toss until the noodles are well dressed and the sauce is the proper consistency, add the parsley and serve.
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BASIC PASTA DOUGH
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Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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Make a well in the middle of the flour and add the eggs and the olive oil.
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Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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The dough will come together when half of the flour is incorporated.
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Start kneading the dough with both hands, using the palms of your hands.
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Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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Lightly reflour the board and continue kneading for 6 more minutes.
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The dough should be elastic and a little sticky.
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Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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Roll or shape as desired.
