Fregola with Clams and Bottarga

Ingredients for 4 servings

In a pan, add a drizzle of olive oil, garlic, chili pepper, the parsley stems, the clams, deglaze with white wine, and let them open. Strain their cooking liquid and separate the clams from the shells, keeping a few whole clams.
In the same pan used for the clams, pour in the fregola, toast gently for 2 minutes, moisten with the clams' water, add the tomato pulp and cook until done, if necessary add a little salt, then combine the clams, chopped parsley, cream with a drizzle of raw olive oil, plate and grate the mullet roe bottarga over the top.
Buon appetito!

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