8 tablespoons extra-virgin olive oil, divided, plus more for grill
1/4 cup pine nuts
2 cloves garlic, peeled and "pressed", minced by hand or grated on microplane
Handful fresh mint leaves, snipped with scissors
2 medium-size zucchini, washed, dried and cut lengthwise into 1/4 to 1/2-inch thick slices
2 teaspoons paprika
1 lemon, juiced
3 dozen littleneck clams, thoroughly scrubbed of all sand and grit
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