For the cream: In a skillet, add the leek sliced into rounds, the potato thinly sliced, and some olive oil. Sauté lightly, then add some vegetable broth and cook until the potato is tender (about 7–8 minutes).

Meanwhile, briefly blanch the basil in hot water, then immediately transfer it to ice water to set the color.

Blend the cooked potato and leek with a pinch of red pepper flakes and a quarter of a garlic clove (remove the sprout if present). Then gently squeeze the basil and add it along with a drizzle of olive oil. Blend everything into a smooth, fluid cream (adjust with more broth as needed). Season with salt.

In a skillet, open the clams with a few sprigs of basil and a garlic clove (crushed but unpeeled). Add a generous ladle of pasta cooking water (this will add flavor to the pasta later). As the clams open, remove them from the skillet right away (don’t wait for all to open at once, or the first ones will overcook). Remove the clams from their shells, strain the cooking liquid (you can use a paper towel), and set aside covered with plastic wrap.

In the skillet where you’ll finish the pasta, add a splash of olive oil and the Tropea onion thinly sliced. Sauté lightly, adding a bit of broth. Meanwhile, cook the pasta in plenty of salted boiling water.

After 2–3 minutes of cooking the pasta, transfer it to the skillet and continue cooking as you would risotto, adding a little cooking water at a time (or, even better, fish stock if you have it). Toward the end, add the clam cooking liquid.

When the pasta is cooked, add the clams, a drizzle of olive oil, and fresh oregano leaves (or another fresh herb), and toss everything together.