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

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

Panna Cotta al BaileysBaileys Panna Cotta

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!

6

Serves

6

Ingredients
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe