Steps

Start with cleaning the clams. Put the clams in a large bowl and cover them completely with water. Add three tablespoons of salt and leave them to soak for about two hours, let them open and rinse gently. Put the clams in a pan with oil, garlic and chilli.

Over high heat, let the shells open, when they are almost completely open, blend with the white wine and cook for a few more minutes.

Remove from the heat and divide the shells from the water they have released. Strain the dressing to avoid any additional sand they may have released and set aside.

In the pan dedicated to cooking pasta, bring the salted water to a boil. Dip the black cabbage leaves previously washed and deprived of the toughest stalks.

Cook for a few minutes and then immerse in ice water to stop the cabbage from cooking and maintain a bright color. Blend half of the cabbage with a blender with the addition of half of the water from the clams.

Cut the remaining leaves into strips and put them in a pan with the shells. Cook the Linguine n.6 in the water where the black cabbage was previously cooked. Drain well al dente and put in the pan.

Finish cooking with the addition of the cabbage cream, the remaining water from the vegetation of the clams and the shells themselves. Stir the pasta well and serve.