Tortelli del Pescatore on creamed chickpeas and carpetshell clams, with emulsion of sea urchin roe and extra virgin olive oil

Pass the chickpeas through a sieve and mix them with their cooking water to make them creamier.

Separately, open and remove the shells of the carpetshell clams, and whisk the sea urchin roe with the oil and a pinch of salt, using the same technique as for mayonnaise.

Cook the Tortelli del Pescatore in abundant boiling salted water.

Pour the chickpea cream onto the bottom of the serving dish and arrange the Quadrotti on it.

Dress with the clams and the roe emulsion, and finally garnish with the cherry tomatoes.