Gnocchetti sardi con vongole, noci, peperoncino e bottarga
Sardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

About This Recipe

Are you looking for a delicious clams recipe with a difference? If you are, you’ve found it! Here’s my sardinian pasta shells with clams, walnuts, chilli & bottarga for you to enjoy.

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

TwitterFacebook

4

Serves

10

Ingredients

Clams

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 1kg Live clams
  • 120ml Extra virgin olive oil
  • 3 Garlic cloves, peeled & finely sliced
  • Half a teaspoon Dried chilli flakes
  • 40ml Dry white wine
  • 60g Bottarga (salted, dried fish roe), freshly grated
  • 500g Home-made Sardinian pasta shells
  • 3 tablespoons Fresh flat leaf parsley, chopped
  • 50g Walnut halves, roughly chopped
  • To taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest sardinian pasta shells with clams, walnuts, chilli & bottarga! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Soak the clams in cold salted water for 1 hour, drain well and scrub the shells under cold running water. Discard any open clams or clams with broken shells.
  2. Heat 80ml of the oil in a large frying pan or wok over a medium heat. Add the garlic and chilli flakes and fry for 30 seconds. Tip in the clams then pour over the wine and cover. Cook for 2 minutes or until the shells open, shaking the pan occasionally.
  3. Remove the pan from the heat and discard any clams that have not opened. Remove half the clams from their shells and add the clam meat to the pan; discard the empty shells. Stir in half the bottarga and cook for 1 minute over a medium heat.
  4. Meanwhile, cook the pasta shells in a large pan of boiling, salted water for about 2 minutes or until they float to the top. Drain and add to the clams. Pour over the remaining oil; stir for 30 seconds. Add the parsley, walnuts and remaining bottarga. Serve immediately.

Once you’re done, simply sit back and enjoy your sardinian pasta shells with clams, walnuts, chilli & bottarga and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Rolled Aubergines Stuffed wth Raisins, Capers & Walnuts

View Recipe

Next Recipe

Trapani-Style Couscous with Fish, Tomatoes & Almonds

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe