Fregola with Clams

🛒 Ingredients

• Fregola Sarda 80 g · 280 kcal
• Fresh Clams (Arselle/Vongole) 400 g · 40 kcal
• Garlic cloves 10 g · 15 kcal
• Cherry tomatoes, halved 100 g · 18 kcal
• Dry white wine 50 g · 40 kcal
• Extra virgin olive oil 20 g · 176 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the clams thoroughly under cold running water. Soak them in cold salted water for at least 30 minutes to purge any sand, changing the water once or twice; discard any open clams that do not close when tapped.
2. In a large pan, heat the olive oil over medium heat. Add the finely chopped garlic and cook until fragrant, about 1-2 minutes, being careful not to brown it.
3. Add the cleaned clams to the pan. Pour in the white wine, cover immediately, and cook for 3-5 minutes until all clams open. Discard any unopened clams.
4. Remove the opened clams from the pan and set aside. Strain the clam cooking liquid through a fine-mesh sieve or cheesecloth to remove any residual sand, then return it to the pan.
5. Add the fregola pasta to the clam liquid in the pan. If needed, add a little water or vegetable broth to ensure the fregola is submerged and cooks like a risotto, absorbing the liquid. Stir frequently.
6. Halfway through fregola cooking (around 5-7 minutes), add the halved cherry tomatoes to the pan and continue cooking until the fregola is al dente and most liquid has been absorbed, about 10-12 minutes total.
7. Return the clams to the pan with the fregola and tomatoes. Stir in fresh chopped parsley, season with black pepper, and a drizzle of fresh olive oil if desired. Serve immediately.