Spaghetti with Clams, Cherry Tomatoes and Kale

Method

1. Slap the clams on a surface and discard any that remain open or are dead.
2. Prepare the kale: remove the tough central stem and roll the leaves up like a cigar, then slice thinly.
3. In a pan, heat a generous amount of extra virgin olive oil and a clove of garlic crushed in its skin.
4. Add the sliced kale and a splash of water, then season with salt and cook briefly.
5. Add the Piennolo cherry tomatoes, crushing them in the pan with a fork.
6. Pour in the filtered clam cooking liquid and let it reduce slightly.
7. Meanwhile, cook the chitarrone pasta in boiling salted water for about 7 minutes or until al dente.
8. When the pasta is half-cooked (about 3-4 minutes), transfer it to the pan with the sauce.
9. Add more clam cooking liquid and pasta water as needed to create a creamy emulsion.
10. Add the clams (some whole in the shell, some shelled) and a pinch of dried chili pepper.
11. Toss everything together until the pasta is al dente and well coated.
12. Finish with a drizzle of raw extra virgin olive oil and serve immediately.