Toasted Pasta Fregola With Clams Recipes

FREGOLA WITH CLAMS: RECIPE FROM SARDINIA

Steps:

• Wash the clams and place them in a large bowl with water and salt. Leave them at least an hour. At the end of this time, rinse them again very well under running water and transfer them to the fire in a pan large enough for them to open when heated.
• As the clams open, remove them with a slotted spoon and place them on a plate or in a bowl. When they are all open, separate the shells keeping the part of the valve that containsthe attached mollusk. We also removed some from the shells completely. Pour the liquid remaining in the pan into a bowl through the mesh of a fine sieve covered with gauze or a thin cloth.
• Chop the parsley and peel the garlic cloves. Heat the olive oil in a separate pan that's wide and has high edges. Add the two peeled garlic cloves and cook until they start to brown and soften. When the garlic is cooked remove it and add the tomato paste. Stir with a wooden spoon until the sauce is completely soaked in oil. Then add the hot water and bring the sauce to a boil.
• When the liquid has boiled for a few minutes, it will be slightly reduced. Add the prepared half clams and the clams without shells if you have them. Then add the filtered clam waterand a handful of chopped parsley. Bring back to the boil, then add the fregola and cook over medium heat for about twenty minutes. If necessary, add a pinch of salt.
• Pour the fregola with clams into serving dishes and serve immediately whilst still hot.

TOASTED PASTA "FREGOLA" WITH CLAMS

Steps:

• Drop the pasta slowly in to the boiling broth/water, mix and cook for 6-8 minutes. At the same time, in another saucepan, heat the olive oil and add the garlic. Cook just till slightly softened, add the chili flakes, then add tomatoes and cook for 10 minutes. Cook clams in another pan with a drop of oil until they open and add them to the tomato sauce. Add the clams and fregola to the tomato sauce. Add the parsley and salt to taste. Serve hot.