Fregola with Clams

To prepare fregola with clams, start by cleaning them. The first thing to do is to tap each one to make sure they are not full of sand: if they are, they will open during the tap 1. Then leave them to soak for a couple of hours in fresh, salted water, so they can eliminate the sand inside 2. After this time, drain and rinse them; if you find any broken or open clams, discard them 3.

Move to the stove and place a large pot on the burner. Heat a drizzle of oil and a peeled garlic clove 4, then add the clams 5, and pour in the white wine 6

and cover with the lid 7. Turn up the heat to the maximum and let them open for 4-5 minutes, shaking the pot occasionally 8. Once ready, drain them through a fine-mesh sieve, or possibly through sterile gauze, to remove any sand or shell residues. As soon as you notice the garlic clove, discard it 9.

Keep half of the clams whole for decoration, and shell the other half 10. Set aside the clams and the cooking liquid and continue with the base in which to cook the fregola. Put a saucepan on the stove, add a drizzle of oil, and heat with another peeled garlic clove 11. As soon as the base is hot, remove the garlic 12

and add the finely chopped peeled tomatoes 13. Let them flavor over medium heat for a couple of minutes 14 and then add the fregola 15.

Stir and add the clam cooking liquid, one ladleful at a time, as you would with rice 16. If the liquid is not enough, add some warm water or vegetable broth. Season with salt and pepper, then stir 17. When there is one minute left until the end of cooking, add the clams and stir 18.

Finally, turn off the stove and add the chopped parsley 19. Your fregola with clams is ready, you just need to stir again 20, plate, and garnish with a pinch of pepper 21!