Method
Clean and purge the clams in cold salted water for about 2 hours. In a large pan, brown the garlic clove with the parsley stems in extra virgin olive oil. Rinse the clams, add them to the pan and cook them over high heat with the lid on for 2 – 3 minutes. When the clams have opened, turn off the heat and take the cooking liquid into a small bowl, filter it and melt the 2 cloves of black garlic in it using a small whisk or a fork. Also remove the parsley stems. If you want, shell the clams in the bowl with the black garlic, leaving some whole for decoration. When the linguine is al dente, risotto the pasta in the pan with the clams. Sauté the pasta for a few moments with the cooking liquid, black garlic and shelled clams. Add the chopped parsley to flavor, bring to the table and serve.