Paccheri with Clams and Licorice Powder

Ingredients for two people

• Extra virgin olive oil
• 1 red onion from Tropea
• Amarelli Licorice Powder to taste
• half a kilo of lupine clams
• 180 g of paccheri, parsley
• 1 potato
• 1 borage flower or other edible flower

Method

1. In a saucepan with a little water, boil a potato.
2. Once cooked, pass the potato in the mixer together with a ladle of cooking water to obtain a semi-liquid cream that you will leave aside.
3. In a small pan, sauté a small onion, finely chopped, with a drizzle of extra virgin olive oil. Meanwhile, in another pan, heat the clams until they are opened without adding water, with the lid closed, for about 3 minutes.
4. Remove the pan from the heat and shell the clams, collecting the shellfish in the pan and setting some whole aside.
5. Drain the pasta al dente and mix everything with finely chopped parsley and a part of the potato cream, leaving some aside for serving.
6. Serve by placing a few tablespoons of potato cream on the bottom of the plate. Then place the spaghetti and finish with a sprinkling of licorice powder and a borage flower.