Fregola with Clams

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. 1.

   Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6-8 minutes; drain.

   8 min

2. 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. 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. 4.

   Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.

   2 min