Fregola with Clams

Ingredients for Fregola with Clams

• 230g fregola (about 275g )

• Kosher salt

• 120ml olive oil, plus more for drizzling

• 2 garlic cloves, finely chopped

• 1 teaspoon crushed red pepper flakes

• 120ml dry white wine

• 24 littleneck clams, scrubbed

• 2 tablespoons chopped fresh flat-leaf parsley

• 1/2 teaspoons finely grated lemon zest

How to make Fregola with Clams

Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain.

Meanwhile, heat 120ml oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.

Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.

Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.