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1
In a large saucepan of salted boiling water, cook the chicory until tender, about 1 minute.
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2
Drain and lightly squeeze out the excess water.
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3
Finely chop the chicory.
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4
In a large skillet, bring 1 cup of water to a boil.
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5
Add the clams, cover and cook over moderately high heat, shaking the pan a few times, until they start to open; transfer the clams to a bowl as they open.
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6
When all of the clams have opened, pour the clam broth from the skillet into a heatproof measuring cup, stopping before you reach the grit at the bottom; you should have at least 1/2 cup.
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7
Remove the clams from their shells.
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8
In a blender, puree the parsley with 4 tablespoons of the olive oil and 1 tablespoon of water.
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9
Season with salt.
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10
In a large, deep skillet, heat the remaining 1 tablespoon of oil.
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11
Add the scallions and chile and cook over moderate heat until softened, about 3 minutes.
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12
Add the chopped chicory and stir well.
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13
Cover and turn off the heat.
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14
In a large pot of salted boiling water, cook the pasta until al dente.
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15
Drain the pasta and add it to the skillet along with the parsley puree and the clams.
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16
Slowly pour in the reserved clam broth.
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17
Cook the pasta over moderate heat, tossing a few times, until the broth has been absorbed.
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18
Serve at once.
