Pasta with vongole and broccoli cream

Bring water to a boil and add salt.

Cut the broccoli into small pieces and boil about 10 minutes.

Lift the broccoli out and keep the water for the pasta.

Blend the broccoli with extra virgin olive oil and a little water, adding water as you go until the cream is smooth and runny but not too thin or dense. Set aside.

Boil the pasta in the broccoli water; no extra salt needed.

In a pan, add extra virgin olive oil, the vongole, a very finely chopped clove of garlic and two finely chopped chilies.

Add a splash of water, cover, and let the vongole open, about a minute.

Add the broccoli cream to the vongole and mix so it coats every clam.

Add the pasta with some of its cooking water and mix well; more water is better.

Plate inside a cookie cutter in the middle of the plate, lift it off, arrange vongole around the pasta, put two on top and sprinkle with chili.