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

Classica MargheritaClassic Margherita

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...

2

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe