Mince shallots.
Pit and coarsely chop Hojiblanca black olives.
Sweat shallots with Hojiblanca black olives, add whipping cream, and bring to a boil. Blend in remaining ingredients, taste, and adjust seasoning. Set aside in a saucepan.
Bring a large pot of salted water to a boil.
Place pasta in water and cook for time indicated on package.
Drain pasta, reserving a little cooking water. Mix with black olive cream. Heat.
In a deep dish, make a nest of pasta and arrange arugula and some Hojiblanca black olives on top.
Finish with a little lemon zest.