Fregola with Clams
A flavorful Italian seafood pasta dish featuring tender fregola cooked with fresh littleneck clams in a garlic and white wine sauce, finished with parsley and lemon zest.
Ingredients
- •1½ cups fregola
- •1 to taste kosher salt
- •½ cup olive oil
- •2 cloves garlic
- •1 teaspoon crushed red pepper flakes
- •½ cup dry white wine
- •24 pieces littleneck clams
- •2 tablespoons fresh flat-leaf parsley
- •½ teaspoon lemon zest
Cooking Instructions
- 1.
Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6-8 minutes; drain.
8 min
- 2.
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.
4 min
- 3.
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.
10 min
- 4.
Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.
2 min
