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.
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
- 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.
- 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.
- 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.
- 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.
More RecipesGet Inspired
Petti di Pollo al Mascarpone, Salvia e LimeChicken Breasts in Creamy Sage & Lime Sauce
Chicken breasts are such a great option for an easy, quick and healthy midweek supper and this creamy sauce has a fabulous citrus kick. I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice.
4
Serves14
IngredientsChicken
Main IngredientCrostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets
Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.
4
Serves10
IngredientsVegetables
Main IngredientBombe Di VerdureItalian-Style Spring Rolls
One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...
4
Serves11
IngredientsVegetables
Main IngredientOrecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo
I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.
6
Serves12
IngredientsPork
Main IngredientPizza Con Zucchine E Aceto BalsamicoPizza With Courgettes & Balsamic Glaze
I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.
4
Serves10
IngredientsVegetables
Main IngredientLinguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers
There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?
4
Serves9
Ingredients
Discuss This Recipe