Trenette with clam chowder, pumpkin flowers and saffron

Keep clams in salted water for a few hours to make them flush then make them open in a large skillet over high heat, stirring so that each one may receive the right amount of heat.

Once opened, remove the shells and put them together in a bowl to private cooking liquid of any sand (through a delicate pouring).

Put in skillet oil, crushed garlic and a bit of fresh chilli.

As soon as garlic becomes a beautiful color, crusted Golden bread, remove it and add, flush, the cooking liquid of clams and courgette flowers, cut into strips.

Leave limit for a few minutes, five (more or less), low heat.

Meanwhile Cook the trenette.

Reached the correct density of the sauce into the Pan, then add 1 pinch of Saffron and ground pepper 1, raise the heat and transfer the noodles cooked al dente and the clams.

Stir quickly and serve immediately.

Note: to change the recipe, replace the clams with shrimps and courgette flowers with Zucchini; in this case it is important that both the shrimp and courgettes are cooked as little as possible to leave unchanged the taste; for vegetarians, the variation of this dish is a version without shrimp and clams, with many flowers of pumpkin (about 40) sauteed with olive oil, garlic and saffron to season preferably egg noodles.