Spaghetti with milt and chicory

Cut the tara into bites that are easy to eat. Cut the stems of the chicory into small pieces and the leaves into 2cm wide pieces. (Leave a small amount of the leaves for the final topping.)

Put olive oil, garlic and hawk claws in a frying pan and heat it, then add the garlic (fresh), clams, and salt, and fry.

Once the milt and crust are cooked, add white wine to remove the alcohol, add one ladle of water (or pasta boiled soup), add the chicory stems and lightly stir-fry.

Add the pasta boiled in plenty of water for 4 minutes and the chicory leaves part to [3] and mix with the pasta. If there is not enough liquid, adjust it with boiling water or olive oil (not included) and season with salt and pepper (not included).

Place pasta on a plate, garnish with fresh chicory leaves, and sprinkle it with Italian parsley to complete the meal.