Gnocchetti Sardi with Clams and Zucchini Cream
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Clams | 1 kg |
| Zucchini | 400 g |
| Gnocchetti Sardi | 400 g |
| Garlic | 2 cloves |
| Parsley | 5 sprigs |
| Zucchini Flowers | 10 flowers |
| Almonds | 30 g |
| Extra Virgin Olive Oil | 30 g |
| Lemon Zest | ½ lemon |
Instructions:
-
Preparing the Clams:
- Begin by checking the clams for any broken or empty shells. Discard any that are damaged. To ensure the clams are clean, gently tap them against the sink or a cutting board. This is an important step as it allows you to check for sand inside; the clams that are healthy will remain closed, while those filled with sand will open.
- Place the clams in a colander over a bowl and rinse them under cold water.
- Fill a bowl with fresh water and add a generous amount of coarse salt. Submerge the clams in this salty water and let them soak for 2 hours to help expel any sand. After soaking, rinse the clams again and drain them.
-
Cooking the Clams:
- Heat a large skillet and add a splash of olive oil. Add the parsley stems and the whole, crushed garlic cloves. Cook until the garlic turns golden brown.
- Add the soaked and drained clams to the pan and cover immediately with a lid. Let the clams cook until they open. As they cook, start removing the clams from their shells, leaving some in the shells for decoration later. Place the shelled clams into a small bowl, covering them with a bit of their own cooking liquid to keep them moist.
- Strain the clam cooking liquid and set it aside for later use.
-
Preparing the Zucchini Cream:
- Trim the ends of the zucchini and slice them into sticks, discarding the white inner part.
- Place the zucchini pieces in a blender or immersion blender jar. Add the olive oil and a little bit of the clam cooking water (about half a ladle).
- Blend the zucchini until smooth, and season with salt and pepper to taste. Set aside.
-
Preparing the Zucchini Flowers:
- Carefully clean the zucchini flowers using a small brush to remove any dirt. Remove the pistil from the inside of each flower. Set them aside for later.
-
Cooking the Gnocchetti Sardi:
- Bring a pot of salted water to a boil and cook the gnocchetti sardi according to the package instructions. Once they float to the surface, they are ready to be drained.
-
Combining the Dish:
- In the same skillet you used for the clams, add the zucchini cream and bring it to a simmer. Season with pepper to taste.
- Once the gnocchetti sardi are ready, transfer them directly from the boiling water into the skillet with the zucchini cream. Stir to combine, adding more clam cooking water if necessary to adjust the consistency of the sauce.
- Finish cooking the gnocchetti in the zucchini cream, allowing them to soak up all the flavors. Once done, turn off the heat and stir in the shelled clams.
-
Finishing Touches:
- Slice the zucchini flowers into thin julienne strips and scatter them over the dish. Drizzle with a bit more olive oil for extra flavor.
- Serve the gnocchetti sardi with clams and zucchini cream hot, garnished with a few whole clams in their shells for decoration.
This recipe brings together the fresh flavors of the sea and the earth, combining tender gnocchetti with creamy zucchini and briny clams, finished with a delicate touch of zucchini flowers and almond crunch. Enjoy this savory, light yet luxurious dish that’s perfect for any special meal.
