Salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped shallots
2 cloves garlic, minced
1 pound zucchini, cut into ½-inch dice
1/2 cup white wine
1/2 cup heavy cream
3 pounds manila or other small clams
1/4 cup chopped parsley
2 tablespoons chopped Fresno chile
Combine the einkorn with 1 1/2 cups water and salt to taste in a medium-sized saucepan. Bring to a boil, lower the heat to a simmer and cook until einkorn is tender about 25-30 minutes. Set aside covered.
While the einkorn is cooking combine the oil, shallots, and garlic in a large Dutch oven over medium-high heat. Cook until the shallots have softened, about 3 minutes. Add the zucchini and cook for 2 minutes more. Add the wine and cream and bring to a boil. Stir in the clams and cover. Cook, stirring frequently, until clams open, about 3-5 minutes. Stir in the parsley and chile. To serve, divide the einkorn between shallow bowls and top with the clam mixture.