Sardinian Gnocchetti with Clams and Zucchini Cream

To make Sardinian gnocchetti with clams and zucchini cream, start by cleaning the clams. Make sure there are no broken or empty shells, as they should be discarded. Then, tap them against the sink, or alternatively on a cutting board. This operation is important to check that there is no sand inside: healthy bivalves will remain closed, while those full of sand will open. Then place the clams in a colander resting on a bowl and rinse them. Soak the clams in fresh water and add plenty of coarse salt. Let the clams soak for 2 hours 1. After this time, rinse and drain them 2. In a large pan, sauté the parsley stems and crushed garlic cloves with the palm of your hand in some oil 3.

When the garlic is golden, add the drained clams 4, immediately cover with a lid 5, and let the clams open for a few minutes over medium heat, shaking occasionally. Turn off the heat, then discard the garlic 6 and parsley stems.

Start shelling the clams, leaving a few for decoration and placing the shelled clams in a small container 7, ensuring to cover them with some of their cooking liquid. Then strain the clam liquid and set it aside 8. Move on to the zucchini cream: remove the ends of the zucchini 9.

Cut them into sticks, discarding the white part 10 to obtain the outer green part. Bring a pot of salted water to a boil (the same one you will use to cook the gnocchetti). Boil the zucchini for about 30 seconds 11. Drain immediately in ice water 12 to preserve the color.

Transfer the zucchini to the jug of an immersion blender 13, add the oil 14 and toasted almonds 15.

Add half a ladle of clam water 16. Blend 17 and add more clam water as needed to achieve a thick, creamy pesto 18. Season with salt and pepper.

Clean the zucchini flowers: remove any soil with a brush, extract the inner pistil 19 and cut them into thin strips 20. Boil the gnocchetti 21.

Pour the zucchini cream into the pan 22, add the pepper 23 and lemon zest 24.

As soon as they float to the surface, drain the gnocchetti in the pan 25, adjust the consistency with a little more cooking water, and finish cooking 26. Turn off and also add the clams 27.

Finish with the julienned zucchini flowers 28, a drizzle of oil 29, and emulsify by tossing everything. Plate adding the clams with shells set aside. The Sardinian gnocchetti with clams and zucchini cream are ready to be enjoyed 30.