1- Wash the clams and leave in cold water for 2-3 hours. Prepare the artichokes, cutting them into thin wedges and leaving them in cold water with lemon juice. Wash the courgettes and cut into rounds. Wash and chop the shallot, parsley and chives separately. Wash the fillets of scorpion fish, dry and cut into small pieces. Place the clams in a covered pan with a little water and allow them to open on a medium heat, remove the molluscs from the shells (keeping a few on one side in their shells), strain the cooking liquid, keeping that on one side too.
2- Put 2 spoons of olive oil in a pan with the drained and dried artichokes, season with salt and pepper and cook for 4-5 minutes. Fry the rounds of courgettes in another pan for 3-4 minutes, season with salt and pepper.
3- Fry the shallot until soft in a frying pan with oil. Add the scorpion fish and fry for 2-3 minutes, season with salt and pepper; add the artichokes, courgettes, clams (including those still in the shell) with 3-4 spoons of clam cooking liquid and allow the flavours to blend for 1-2 minutes. In the meantime, cook the pasta, drain, add the sauce and sprinkle with chopped parsley and chives and serve.