Preparation:

Wash the zucchinis and cut them into strips. Place them in a pan with boiling water and cook for at least 5 minutes. Then remove the zucchinis from the water and place them in a food processor. Add the pine nuts and salt to taste. Blend well and, if desired, add some sweet cream.

Rinse the clams thoroughly under cold water. Remove any open shells. Soak the clams in cold water with a few pinches of salt for about 30 minutes to remove any sand.

Fill a large pot with water and place it on an open flame, waiting for the water to boil.

Meanwhile, heat the olive oil in a large pan and add the chopped garlic. Sauté briefly. Add the clams to the pan and pour in the white wine. Cover the pan and cook for 5-7 minutes, or until the clams open.

In another pan, heat two tablespoons of olive oil over medium heat until hot. Cut the Cobius prosciutto into strips and fry them in the pan until crispy.

By this time, the water in the pot should be boiling. Add the pasta and cook until al dente. Drain the pasta and add it to the pan with the clams. Pour over the zucchini sauce and crispy fried Cobius prosciutto. Mix everything well and remove from heat. Your dish is ready to serve.