1- Wash the razor clams and soak in cold water for a few hours. Remove the shells from the prawn tails, remove the black thread, wash and dry. Trim the courgettes and cut into strips. Peel the shallot and chop; wash the parsley and chop.
2- Drain the razor clams, place in a frying pan, add a spoon of oil, a little chopped parsley and allow the shells to open on a medium heat, shaking the pan occasionally; drain the clams, remove the molluscs from the shells and place in a bowl, pour in the strained cooking liquid and leave to stand for 30 minutes; discard the shells and any razor clams that have not opened.
3- Soften the chopped shallot in a pan in the remaining oil, add the courgettes and fry for 2-3 minutes; add the prawn tails and fry for 2 minutes; add the drained razor clams and allow them to soak up the flavours for a minute; pour on the strained cooking liquid, season with salt if required, and sprinkle with the remaining chopped parsley and a little pepper. In the meantime cook the pasta until it is “al dente, then drain, add the razor clam sauce and serve hot.