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Categories:Viewed: 53 - Published at: 5 years ago
Ingredients
- 1 1/2 cups fregola (about 10 ounces)
- Kosher salt
- 1/2 cup olive oil, plus more for drizzling
- 2 garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 24 littleneck clams, scrubbed
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
Method
- Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6-8 minutes; drain.
- Meanwhile, heat 1/2 cup 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.
