Casarecce, chickpeas and clams

Ingredients

• 1 lemon, ½ tsp finely grated zest, 1 tbsp juice
• 1 orange, ½ tsp finely grated zest, 1 tbsp juice
• 50g pistachio kernels, toasted and roughly chopped
• 5g tarragon leaves, roughly chopped
• 200g casarecce pasta
• 75ml olive oil, plus extra to serve
• 3 garlic cloves, thinly sliced
• 1 tsp aleppo chilli flakes
• 370g jar of chickpeas, drained and rinsed (250g)
• 50ml ouzo (or dry white wine)
• 195g jar of clams, drained but reserving 2 tbsp brine
• 15g parsley leaves
• Fine sea salt