1In a pan heat three tablespoons of extra virgin olive oil with the finely chopped garlic and parsley; add the clams, after they have been thoroughly washed and left to soak in a basin of water for at least 30 minutes, taking care to remove all the sand that may be present. Let them open on a high heat and cut the fruit contained in the shells.
2In another pan, heat two tablespoons of extra virgin olive oil and cook the sliced zucchini for five minutes on medium heat. Add the clams and cook everything together for a couple of minutes.
3Meanwhile boil the whole wheat linguine in salted water, drain al dente and transfer them into the pan with the clams and zucchini; complete cooking.
4Serve the dish, if desired, with fried zucchini cut into strips.