Fregola is a large, round Italian pasta that is similar to Israeli couscous and can be substituted in this wonderful recipe.
2 – 2 1/2 lb. clams
2 tbs. olive oil
1 shallot, finely chopped
2 garlic cloves, crushed
1/2 tsp. red pepper flakes
1 tbs. tomato paste
3 cup chicken stock
1/4 cup dry red vermouth
1 1/3 cups fregola
3 tbs. chopped parsley, plus more of sprinkling
Soak the clams in a large bowl of cold water to remove any sand. Discard any that do not close or are cracked.
Heat the oil in a heavy pot that has a lid. Cook the shallots until softened, a minute or two, then stir in the garlic and red pepper flakes. Add the tomato paste, stock and vermouth. Stir in the fregola, bring to a boil, then reduce to a simmer and cook, uncovered for 10-12 minutes, or until the fregola is tender.
Drain the clams and tip into the pot. Cover and cook for 3-5 minutes at a fast simmer until the clams open up. Discard any that don’t. Sprinkle in the parsley and ladle into warmed serving bowls. Top with a bit more parsley, to serve.
Serves 4
Cooking with Nigella 