Method

This dish is made in two stages. It comes from the idea of uniting two parts of the same region, Emilia Romagna, from inland to the coast, while preserving the concept of "Land&Sea", with fragrant herbs, vegetables, and potatoes from the land and a pearl from the province of Ferrara, his majesty the Goro Clam from the sea.

Making the sauce

• Cook the potatoes in unsalted water, cool, peel and mash until soft and creamy – (add some milk if you want)
• Shake the clams in a container to remove any sand, put into hot water to open and take out just the flesh.
• Into a frying pan put the extra virgin olive oil, nutmeg, pepper, basil and chopped broccoli, Taggiasca olives and the clams, including those already opened and those still shut. Stir and add the penne rigate.
• Pool the creamed potatoes in a dish and arrange the pasta on top, garnishing with a sprig of thyme.