Method
Mix ricotta, olive and eggs well together, and add a pinch of salt. Add flour a little at the time and mix well till it becomes into dough consistency.
Rest for 30min in the fridge, the cut the dough into 8 pieces. Roll each piece into 1cm in thickness, then cut into 2cm pieces.
Roll each piece onto a gnocchi or pasta board.
Add oil into a large frying pan, when hot add spring onion and garlic and cook for 2-3minutes, then add pancetta, zucchini and cook for 2min, season. Add razors clam, wine and cover with a lid and cook for 2-3min or till clams have opened.
Bring plenty of salted water to the boil, when boiling add pasta and cook for 4-5min, drain and toss immediately with sauce.
Serve into a large platter with grated bottarga and parsley.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Mix ricotta, olive and eggs well together, and add a pinch of salt. Add flour a little at the time and mix well till it becomes into dough consistency.
Rest for 30min in the fridge, the cut the dough into 8 pieces. Roll each piece into 1cm in thickness, then cut into 2cm pieces.
Roll each piece onto a gnocchi or pasta board.
Add oil into a large frying pan, when hot add spring onion and garlic and cook for 2-3minutes, then add pancetta, zucchini and cook for 2min, season. Add razors clam, wine and cover with a lid and cook for 2-3min or till clams have opened.
Bring plenty of salted water to the boil, when boiling add pasta and cook for 4-5min, drain and toss immediately with sauce.
Serve into a large platter with grated bottarga and parsley.
