Cook for about 10 minutes, in salted water, turnip tops with shallot and potato cut into slices. After cool all down in iced water. Drain, blend and add salt to taste. Blend until creamy the garlic with fresh cream and vegetable stock. Keep the sauce aside. Cook the pasta in salted water, drain it al dente and cool the pasta down in iced water to stop the cooking. Drain it again and guarnish with the cream of turnips. Aside in a pot cook the unpeeled garlic and chilli in 3 tablespoons of oil. Remove the garlic just when it starts to et brown. Add the seafood and after a minute add wine. Cover with a lid and cook for another 5 minutes. Unshell the seafood taking care to filter and keep aside the cooking liquid of the seafood. Complete cooking the pasta in a pan with the seafood water cooking. Serve garnishing each macaoni pasta with seafood and leaves of fresh turnip. Add a few drops of black garlic sauce, obtained by blending garlic with fresh cream and vegetable stock. Match This dish is characterized by bitteness of turnip, softened slightly by the addition of potatoes, pasta, seafood flavor and aroma of the garlic. Match it with a Irpinia Falangina. A win aged in small oak barrels, with fruity notes, minerals and puffs of sweet spices.
