Spaghetti quadrati, clams, salicornia and Bergamot «Lime as an alternative»

The starting idea is serving up the sea. The iodized and briny aromas of the coast conjure up childhood memories when we played along the seaside and rooted greedily along the shoreline for the strangest shells. In the pile of clam shells left by the tides on the sand, a splendid pinnacled shell pokes out. If I had to think of a color such moments and aromas bring up, it would be bluey green.
 Rough and spiky spaghetti quadrati trigger an interplay of bite resistance with the complicity of the turgid clams and crunchy samphire and the brine they release. The bergamot suffuses the dish with a citrusy green which verges on vetiver and moves the horizon to India.