Let two unpeeled cloves of garlic and parsley fry in oil in a large saucepan. As the garlic becomes a golden colour, add the clams and cover with a lid until they open. Shell half of the clams, filter the cooking juices and pour everything back into the saucepan. Cook the troccoli in abundant salted water. When the pasta is nearly cooked, add a glass of white wine, caper leaves, lemon zest and half a lemon juice into the saucepan with clams and let cook for a couple minutes at medium heat. Drain troccoli “al dente” and stir in the sauce. Serve by decorating with lemon zest and black pepper.
