Fregula with Clams and Chilis



4 servings



4 tbsp. extra-virgin olive oil
1 md. red onion, thinly sliced
4 cloves garlic, thinly sliced
2 oz. prosciutto, cut into 1/8-inch dice
1 lb. tiny clams, cockles or
manilas, scrubbed and rinsed
1 cup dry white wine
1 cup chicken stock
1 dash saffron
1/2 cup Basic Tomato Sauce
1 lb. dried fregula
1 tbsp. hot chili flakes
1 bunch Italian parsley, leaves removed but whole


Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch frying pan, heat olive oil to smoking over medium-high heat. Add onion, garlic and prosciutto and sauté until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil.

Meanwhile, cook fregula according to package instructions, roughly 20 minutes. Drain and add to clam pot and cook until texture and liquidity resemble risotto. Add chili flakes and parsley, stir through and serve.

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