I got the inspiration for this recipe from my favorite fish restaurant at the shore in Tuscany. Clamshells are already good by themselves, but this is a great variation

Ingredients

• Homemade gnocchi 600 gr (follow my recipe here)
• 1 kg of clamshells
• Bottarga (Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna, bottarga di tonno)
• Lemon

Directions

1. Place the clamshells in a bowl with sea salt for a few hours before cooking them, changing the salted water one or two times, this way they will release the sand.
2. Place clamshells in a pan and cook them until they open and release their liquid
3. Transfer them to a bowl and filter the liquid left in the pan.
4. Back in the pan put garlic, oil a little chili pepper and cook for a minute then add the clamshells and their liquid (reduce the liquid if it’s too much) cook a couple more minutes.
5. Cook the gnocchi until they start floating, at this point drain them and sautee them very shortly in the clamshell pan.
6. Serve the gnocchi adding grated Bottarga and lemon zest on top