Fusilli whit Potatoes cream Provola and Clams

A simple dish, which combines potatoes, a poor but full of potential ingredient with a seafood ingredient, clams.
You know that I love reading cookbooks, they serve to spread curiosity, sensations and emotions for an ingredient.
This dish has the flavors of my beloved Naples!

200g of Buckwheat Fusilli “Felicia”
2 Medium Potatoes
500g of Fresh Clams
2 Garlic
2 Spring Onions
Q.b.Fresh parsley
Q.b Himalaya salt
200 g of Smoked Provola
Q.b.Parmesan Cheese
Q.b.Extra Virgin Olive oil

Put the garlic, oil and parsley in a pan, bring it to temperature and add the clams, previously cleaned, cover with a lid.
After about a few seconds, pour a glass of water and cover.
As soon as the clams open, remove them from the heat and filter the cooking water, shell the clams and set them apart.
Meanwhile, boil the water for the pasta.
In another pan, sauté the chopped spring onions, add the diced potatoes and pour the cooking water from the clams.
Cook for about 20 minutes. Then transfer the potatoes to a blender and blend until a smooth and homogeneous cream is obtained. Set the cream aside.
Drop the pasta in the meantime.
In a pan, brown the garlic and chilli, remove them once golden, add a few ladles of cooking water and continue cooking the pasta in the pan.
When cooked, add the potato cream, clams and finely chopped provolone.
Stir in parmesan and a little bit of extra virgin olive oil.
Serve with a sprinkling of parsley and pepper.

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