Linguine with Clams and Zucchini | Cruise Scoop

Ingredients

• 2 large garlic cloves, peeled
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 cup (60 ml) pure olive oil
• 4 medium zucchini (about 1 1/2 lbs/680 g), sliced into 1/4-inch thick (3-mm-thick) rounds
• 1/2 tsp (3 g) fine sea salt
• 32 littleneck clams (about 3 1/2 lbs/1 2/3 kg), washed
• 1/4 tsp (1 g) hot red pepper (chili) flakes, plus extra for serving
• 2 Tbsp (30 g) chopped Italian parsley
• 12 oz (340 g) linguine
• 1 Tbsp (14 g) unsalted butter