Black Olive hand made ricotta Cavatelli with capocollo, razor clams, zucchini flowers, bottarga

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.