Cut the orange peel into very fine julienne strips, blanch it in boiling water for a few seconds, and then cool it in ice water. Repeat this process 3 times to remove the bitterness from the peel.
Dry the peel thoroughly, sprinkle it with powdered sugar, and dry it in the oven at 80°C for a couple of hours until it becomes crispy.
In a pan, open the clams with a drizzle of olive oil, a clove of garlic, a sprig of tarragon, and deglaze with the orange juice. Remove the clams from their shells, leaving some whole for garnish.
Gently wilt the cherry tomato petals in the oven at 80°C on a baking tray seasoned with oil, salt, pepper, and a few slices of garlic.
Cook the Purple Vitelotte Mammoli in plenty of salted water, drain them, and toss them in the pan with the clams, wilted cherry tomatoes, and some chopped tarragon.
Arrange the Mammoli on the plate and finish with the whole clams, crispy orange peel, a few drops of extra virgin olive oil, and violet petals.
