Spaghetti with Clams and Yellow Cherry Tomato Cream

Method

1. Put the clams to purge in salted water.
2. Wash the yellow cherry tomatoes and cut them in half.
3. In a pan, add garlic, extra virgin olive oil, and the tomatoes. Add a pinch of salt and one tablespoon of sugar. Caramelize.
4. Blend the caramelized tomatoes, then strain through a sieve to obtain the cream.
5. In another pan, heat oil with parsley, garlic, chili, and an anchovy.
6. Add the clams and a splash of white wine/prosecco. Cook until they open, about 3 minutes.
7. Remove the clams and set aside. Filter the cooking liquid.
8. Make a broth from the clam shells (by boiling them in water).
9. Combine the filtered clam liquid with the tomato cream.
10. Cook the spaghetti in this mixture, adding the shell broth as needed (risottare method).
11. When the pasta is nearly done, add the clam meat and lemon zest.
12. Finish with a drizzle of olive oil and more lemon zest. Serve.