Bring a large pot of salted water to a boil for the linguine.

Wash and trim the cherry tomatoes, cut them in half, and set aside.

Gently wash the zucchini blossoms, remove the stamens, and set aside.

In a skillet, heat olive oil with finely chopped garlic and finely chopped parsley stems. Sauté until fragrant.

Add the clams and cook until they open.

Add the cherry tomatoes, season with salt and black pepper, and cook for about 10 minutes.

Meanwhile, in a blender, combine the zucchini blossoms, basil, half a garlic clove, walnuts, salt, black pepper, Parmesan, and a drizzle of olive oil. Blend, adding more olive oil as needed, until smooth.

Drain the linguine while still al dente and add to the skillet with the clams. Add the butter and pesto, then toss to combine.

Plate and serve topped with finely chopped parsley and black pepper.