Calamarata with Potato Cream, Clams and Black Truffle

Method

1. Heat a drizzle of extra virgin olive oil in a pot and sauté a bit of chopped onion.
2. Add diced potatoes and pour in fish or vegetable broth (250 ml). Season with salt and pepper. Cook until the potatoes are tender, adding more broth if needed.
3. Transfer the cooked potatoes and broth to a blender, add a drizzle of raw extra virgin olive oil, and blend until smooth. Adjust consistency with extra broth if necessary. Set the cream aside.
4. In a large pan, heat a drizzle of extra virgin olive oil and sauté a few garlic cloves.
5. Add the clams, cover slightly to avoid splatters, and splash with white wine. Let the alcohol evaporate, then add a ladle of pasta cooking water. Cover and cook over high heat until the clams open.
6. Remove the opened clams from the pan. Discard the garlic. Set aside some clams for decoration. Shell the remaining clams and keep them moist with a little of their cooking liquid.
7. Cook the Calamarata pasta in boiling salted water until al dente.
8. Drain the pasta and transfer it to the pan with the clam juices. Finish cooking the pasta in the juices, adding pasta water as needed and stirring to release starch and create a creamy sauce.
9. When the pasta is almost done, add the shelled clams and finely chopped parsley. Toss briefly.
10. Once the pasta is cooked and the sauce has thickened, add the preheated potato cream. Stir over heat to combine and coat the pasta.
11. Plate the pasta, decorate with the reserved clams, drizzle with a little extra potato cream, and optionally top with shaved black truffle.