Ingredients
10 lemon/saffron linguini
10 seppia
20 grams bottarga
20 grams fava beans
100 grams puntarella or dandelion leaves
50 grams garlic
50 milliliters evoo
50 grams sourdough bread crumbs
10 chili flakes
250 grams white wine
100 grams butter
Preparation
Peel garlic, crush and chop finely.
Put salt on top and crush with a knife until it makes a paste. Mix in the olive oil and chili flakes.
SOURDOUGH BREAD CRUMBS
Cut bread in squares, toss with olive oil and salt. Toast in an oven at 350F to reach a golden color. Transfer to robotcoupe. Pulse a few times to coarse bread crumbs.
PICK UP
In a hot pan, sweat the garlic-chili mixture
Add the fresh puntarella and satue until cooked
Add fava beans
Deglaze with white wine
Add chicken stock and mount in butter
In a seperate blanching pot, blanch the pasta until cooked al dente
Remove from the water and toss into the pasta sauce
Add cooked razor clams just to heat through
Season with salt and pepper, add grated parmesan
Plate and garnish with breadcrumb
