Clean the fresh clams in salted water (36gr of salt for 1 lt of water) for some hour. Remember to change the water occasionally to remove the sand.
Slowly heat the oil with the chopped shallots and chilli to taste. Add the clams and cover the pan with lid until the clams open.
When the clams are open, add the zucchini flowers and cook for 1 minutes over low heat.
Cook the Tomato’s Linguine in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce for some minutes.
Add salt and pepper to taste, serve and enjoy!