Surf clam pasta

Remove the seeds from the sweet peppers and slice them diagonally into pieces about 2 mm thick. Slice the Kujo green onions similarly.
Separate the surf clams into the meat and the mantle, and finely chop each part.

Put olive oil, chopped garlic, and chili pepper in a frying pan, heat, and fry slowly over low heat until fragrant

When the garlic starts to brown, add the surf clam meat and strings and stir fry. Once cooked through, add the Italian parsley, white pepper and white wine and mix quickly

Add the kanzuri and mix thoroughly, then add the clam juice in two batches

Add the Kujo leek and sweet pepper, and season with salt and white pepper. Keep some of the green part of the Kujo leek aside for topping. Add a little olive oil as you stir-fry, and remove the chili pepper

Boil the federini in plenty of salted water for 3 minutes and 20 seconds. Drain the federini and transfer them to a frying pan. Taste and add more salt

To finish, add olive oil and white pepper, then serve in a serving dish. Top with the reserved Kujo scallions, Italian parsley, and fried garlic