Gnocchi with Clams

Method

1. Purge the clams: in a bowl with water and salt (2 tablespoons per liter), let them purge for at least two hours.
2. Finely chop parsley and garlic.
3. In a pan, heat oil, garlic, parsley, and chili. Deglaze with white wine. Add pepper and two drops of Tabasco.
4. Add the clams and cook until they open. Remove the clams and set aside.
5. Filter the cooking liquid and return it to the pan. Add two teaspoons of pesto and stir.
6. (Optional) Shell the clams one by one.
7. Cook the gnocchi in boiling salted water.
8. Drain the gnocchi and add them to the pan with the sauce. Add chopped parsley and the clams (shelled or whole).
9. Mix well and serve.