Pasta & RiceDifficulty: easy

Fregola con Vongole (Sardinian Pasta with Clams)

Name: Fregola con Vongole (Sardinian Pasta with Clams)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g fregola; 1.5 kg small clams, purged; 4 cloves garlic, sliced; 1 small red chili, crumbled; 100 ml dry white wine; 1 handful parsley; 5 tbsp olive oil; Lemon zest

Sardinia's toasted pearl pasta, chewy like couscous, drowned in a garlicky clam broth with a breath of chili.

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Instructions

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1Purge the clams in cold salted water 1 h; scrub.

2Toast the fregola dry in a pan 2 min for extra nuttiness (if not pre-toasted).

3Sizzle garlic and chili in oil, add clams, wine, and cover 3-4 min until open.

4Cook the fregola directly in the clam juices with a ladle of boiling water, stirring like risotto, 12-15 min until al dente.

5Toss with parsley and lemon zest. Discard any closed clams.