First of all, prepare the lemon for the final decoration by cutting it into thin slices. Season the lemon slices with a bit of salt and bake at 140 ° C for 16 minutes, taking care to turn the slices over halfway through cooking . Boil the parsley leaves for 3 minutes and then cool them in iced water. After, prepare the emulsion by blending the parsley with a clove of garlic, a pinch of salt, 2 tablespoons of oil. Blend until you get a sauce smooth and shiny. In a large pan, fry a clove of garlic in 4 tablespoons of oil. When the garlic gets brown, take it off and add the squid, clams and let simmer for a few minutes. Then, add the wine and let it evaporate. Turn off the fire and unshell the clams. Keep 4 clams with the shell aside, for the final decoration. Cook the pasta in plenty of boiling salted water. Drain and put it into the pan with the clams and squid, adding some chopped parsley and a pinch of white pepper. Servant decorate the dish with a few drops of emulsion parsley, chopped toasted pistachios, a slice of baked lemon and lemon leaf.
