This Sardinian gnocchi with clams, cherry tomatoes and bottarga is the perfect combination of flavours from the sea and the land.
Serves 2 Ingredients
150g malloreddus sardi or gnocchetti
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
Bring a big pot of salted water to boil. Drop the pasta inside and meanwhile make the sauce.
Heat a large frying pan over a medium-high heat. In succession, add the olive oil, the thinly chopped garlic and chilli and the halved cherry tomatoes. Cook for 2 minutes constantly stirring and making sure the garlic does't burn.
Now add the clams follow by ladle of the starchy boiling water, a pinch of grounded black pepper and cover with a lid until you see all the clams are nice and open. Add the chopped parsley and a drizzle of olive oil. Stir well.
Once cooked, add the pasta to the sauce and if needed add more pasta water to emulsify the sauce. Plate up and top with bottarga on top. Enjoy!