Fillet the scorpionfish and keep aside the skin for the final decoration. Then cut the pulp into small pieces. In a covered pan, let open the clams with two tablespoons of olive oil and a whole clove of garlic. Then unshell the clams, keeping aside the filtered sauce and four whole clams for the final decoration . In a large pot of salted water ,cook the pasta . In the meanwhile, in a large pan, fry a crushed clove of garlic in the remaining oil. Then take the garlic off as soon as it gets brown. Add the pulp of the scorpionfish, the finely grated zucchini and cook for a few minutes. Then, add the clams and the sauce filtered. Drain the pasta al dente and add it to the sauce. Fry the fishscorpion’s skin and sprinkle it with salt and pepper. Serve by placing the pasta on two layers. Garnished with clams, fresh zucchini and the fried scorpion’s fish.