Gnocchetti Sardi with Clams and Bottarga

This Sardinian Gnocchi with clams, cherry tomatoes and bottarga is the perfect combination of flavours from the sea and the land.

Serves: 2 people
INGREDIENTS

• 150g malloreddus sardi
• 100g clams
• 10g parsley (finely chopped)
• 1 tsp bottarga
• Extra virgin olive oil
• 1 clove of garlic - crushed
• 6 cherry tomatoes - halved
• Salt and pepper​ 
• A pinch of fresh saffron pistils

DIRECTIONS

1. If you have time, you can make the semolina saffron dough for the malloreddus pasta (click here for the dough recipe). For a quicker recipe, you can buy any dry small pasta shape.
2. Bring a big pot with water to boil. Once the water is boiling, add a nice amount of salt (if you are using dry pasta make sure you start cooking the pasta now before you start the sauce)
3. Heat a pan over a medium-high heat. In succession, add the olive oil, garlic, chilli and cherry tomatoes (keep stiring).
4. After 5 minutes, add the clams, a pinch of grounded black pepper and cover with a lid.
5. Drop the fresh pasta in the salty boiling water and cook it until it’s “al dente”. (if you are using fresh pasta this it will take around 2 min max to cook) 
6. Once cooked, add the pasta to the sauce. Once the clams are nice and open, add parsley and olive oil and then stir.
7. Plate up and top with bottarga to serve.

​         Enjoy!