Linguine with lupins and crispy peppers

To prepare linguine with clams and crispy peppers, start by purging the clams that you have soaked for an hour in a bowl with cold water and coarse salt. Measure the salt considering it should correspond to 10% of the water volume 1 2. After the purging time, drain the clams 3.

In a pan, pour a drizzle of olive oil, parsley stems, a clove of garlic with skin on, and the chili pepper cut in half 4. Let the oil heat until very hot, then add the clams 5 and immediately cover with a lid 6.

After about a minute, deglaze with white wine 7, cover again with the lid 8 and let cook for about 2-3 minutes until they open. At this point, turn off the heat and drain the clams through a sieve, collecting the cooking liquid in a bowl 9; it will be used later in the preparation.

Now gather the clam meat in a bowl and discard the empty shells 10; it is very important to also discard any clams that did not open during cooking because they are full of sand. Cover the clam meat with a small part of the cooking liquid so they don't dry out 11. Store the clams in the refrigerator and prepare the parsley butter: finely chop only the parsley leaves and mix them with cubed butter that you have left at room temperature for about 30 minutes 12.

Mix well with a spatula to combine the mixture 13, then cover with plastic wrap and place in the refrigerator 14. Continue with the garlic oil: in a tall narrow jug, pour the olive oil and the clove of garlic, peeled and with its inner germ removed 15.

Blend with an immersion blender 16 to obtain a homogeneous sauce 17 and set aside. Now take the stale bread and remove the crust 18.

Cut the crumb into cubes 19, transfer it to a bowl, and season with a drizzle of oil 20 and salt 21.

Toast the bread in a pan with a drizzle of olive oil 22. When they are golden and crispy 23, transfer the bread cubes onto a tray lined with paper towels to drain the excess oil 34.

Now proceed to prepare the crispy peppers: heat the seed oil in a saucepan to 300°F, then immerse the crispy peppers using a slotted spoon 25, the cooking must be very quick otherwise they will soak up oil and become bitter. Drain them as soon as they open 26 and place them on the same tray with paper towels where you put the bread cubes 27.

Once cooled, chop the crispy peppers and bread together 28 to obtain crumbs 29. Set aside and boil the linguine in salted boiling water 30.

In the meantime, heat a drizzle of oil in a pan with ground black pepper 31, add a ladle of clam cooking water 32 and heat well. After 5 minutes, drain the linguine and add them directly to the pan 33. Adjust the flavor by adding pasta cooking water, if already flavorful, or clam cooking water if it's a bit bland.

When there is one minute left for cooking, add the clams 34, then turn off the heat and complete the seasoning with more cooking water if necessary 35. Wait a moment, then season with one and a half tablespoons of parsley oil 36.

Add a tablespoon of anchovy sauce 37 and the cold parsley butter from the fridge 38. Stir in a splash of oil and mix the pasta well to make it creamy. Immediately plate the linguine 39.

Add the remaining clams from the bottom of the pan 40 and finish with the mix of crispy pepper and bread 41. Finally, garnish with grated lemon zest. Your linguine with clams and crispy peppers are ready to be served 42!