Artisanal Orecchiette with Gamberi and Baby Clams in Herb Oil

• 400g handmade fresh Orecchiette pasta
• 200g wild-caught shrimp (gamberi), peeled and deveined
• 300g fresh baby clams (vongole), scrubbed
• 100ml high-quality extra virgin olive oil
• 2 cloves garlic, microplaned
• 50ml dry white wine (Vermentino or Pinot Grigio)
• 240 ml fresh pea shoots for garnish
• 5 ml fresh red chili, finely minced
• 15 ml flat-leaf parsley, finely chopped
• Zest of half a lemon
• Bottarga for shaving (optional)
• Sea salt and freshly cracked black pepper

1. Prepare the Herb Oil: In a small saucepan, gently warm the olive oil with half the garlic and the chili. Do not let it sizzle; infuse for 10 minutes at low temperature, then stir in the parsley and lemon zest. Set aside.
2. In a large pot of heavily salted boiling water, cook the fresh orecchiette until just al dente. Reserve 1 cup of starchy pasta water before draining.
3. While the pasta cooks, heat a wide sauté pan over high heat. Add a splash of the infused oil and the remaining garlic. Once fragrant, add the baby clams and the white wine. Cover immediately and steam for 2-3 minutes until all shells have opened. Discard any that remain closed.
4. Remove the clams from the pan and set aside. In the same pan with the clam liquor, add the shrimp. Sear quickly for 1 minute per side until just opaque.
5. Return the clams and the cooked orecchiette to the pan. Emulsify the sauce by adding the remaining infused herb oil and small amounts of the reserved pasta water, tossing vigorously over medium-high heat until a silky glaze coats the pasta.
6. Season with sea salt and black pepper to taste. Ensure the shrimp are perfectly tender and not overcooked.
7. Plate the pasta in warmed shallow bowls, ensuring the seafood is distributed evenly. Top with a generous handful of fresh pea shoots to provide a crisp, earthy contrast.
8. Finish with a light shaving of bottarga if desired for added depth of flavor.

Serve immediately with a glass of chilled, crisp Italian white wine. The freshness of the pea shoots is essential to balance the rich seafood oils.