Sardinian Gnocchetti with Clams and Bottarga

Method

1. Heat a generous drizzle of extra virgin olive oil in a high-sided pan over high heat. Add one roughly chopped clove of garlic, a chili pepper (to taste), and a few parsley stalks. Stir briefly.
2. Add 1 kg of sea lupins (or clams) and a glass of water. Cover and cook over high heat until all clams have opened, about 3–4 minutes.
3. Remove the clams and set aside. Strain the cooking liquid through a fine sieve to remove any sand or impurities. Return the clean broth to the stove.
4. While the clams cool slightly, separate the meat from the shells. Reserve the meat and some shells for presentation.
5. In the simmering clam broth, add a pinch of salt. Cut a small cross on the top of 2–3 pizzutello tomatoes and blanch them in the broth for about 1 minute. Transfer to a bowl, peel off the skins, halve the tomatoes, remove the seeds, and cut the flesh into small cubes.
6. Add the tomato cubes and the reserved clam shells (optional for deeper flavor) to the broth. Stir and bring to a boil.
7. Add 250 g of Sardinian gnocchetti (malloreddus) to the boiling broth. Cover and cook over medium heat for about 20 minutes, stirring occasionally and adding a little water or extra broth if the pasta becomes too dry.
8. When the pasta is almost al dente, add the reserved clam meat. Toss well and cook for another minute to heat through.
9. Turn off the heat. Stir in a handful of finely chopped parsley. Adjust seasoning with salt and pepper if needed.
10. Serve the gnocchetti in shallow bowls. Garnish with a few whole clams, a grating of fresh lemon zest, a dusting of grated bottarga (optional), a sprinkle of pepper, some parsley leaves, and a final drizzle of extra virgin olive oil.