Blanch the tender parts of the chicory in boiling water for a couple of minutes (you can use the same pot you'll use for the pasta), then immediately transfer to a bowl of ice water to set the color.

Blend the chicory with an ice cube, then add olive oil, a pinch of salt (use just a little, as the dish will be salty enough!), and some fish stock. The mixture should be fairly smooth and fluid.

In a skillet, heat olive oil with the smashed, unpeeled garlic clove and some parsley. Once hot, add the clams (which you have previously soaked in water with a little coarse salt for 1 hour to purge them). Add a bit of fish stock (or hot water) and cover. As the clams open, remove them from the pan so they don't overcook.

Remove all the clams from their shells. Blend some of the clams with their cooking liquid, a drizzle of olive oil, and a bit of red pepper flakes. Add some coarsely chopped pistachios and set aside, covered with plastic wrap.

For the remaining clams, add plenty of chopped parsley and cover with plastic wrap.

Cook the linguine in plenty of salted water, but after 3 or 4 minutes, transfer them to the skillet and finish cooking by gradually adding fish stock (cook like risotto, so the pasta absorbs the fish flavor and a creamy sauce forms to bind the flavors).

One minute before the pasta is done, add the clam cream.

When the pasta is cooked, add the clams with parsley, a drizzle of olive oil, and toss everything together in the skillet.