Potato puree and Zarotti clams



Peel the potatoes, finely chop and arrange them in a bowl with water, in order to remove the starch.
Meanwhile, prepare a coarsely chopped mix of onion and garlic in a pot and brown on a high flame with oil.
Add the chopped potatoes, a couple of ladles of water, and the liquid from the clams and simmer for 30 minutes.
Whip 100 ml of cream with a little pepper, salt and a pinch of sugar, until the mixture reaches the same consistency as cappuccino froth and once ready, place in the refrigerator.
Chop the remaining garlic and brown it with a little olive oil.
Add the clams, a handful of chopped parsley, a pinch of pepper and blend it all with the white wine, let it evaporate and then remove from the heat.
Mix the puree to create a creamy consistency, being careful not to form lumps, and finally add the clams.

To serve

Put in a deep dish and ladle in some puree, complete the dish with the peppered cream and a drizzle of fresh olive oil.