Linguine with Almond Milk and Clams

A lovely Aeolian riff on linguine with clams from Michelin-starred chef Martina Caruso of Hotel-Ristorante Signum. I’ve adapted it slightly from the version published by Sale e Pepe. See the notes following the recipe for details on some of the steps and techniques.

Makes 4 servings

INGREDIENTS
1 head garlic
Extra-virgin olive oil
60 grams (mounded 1/3 cup) …