Fregula with clams and chilis
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 1 | medium | Red onion, thinly sliced |
| 4 | Cloves garlic, thinly | |
| Sliced | ||
| 2 | ounces | Prosciutto, cut into inch dice |
| 1 | pounds | Tiny clams, cockles or |
| Manilas, scrubbed and | ||
| Rinsed | ||
| 1 | cup | Dry white wine |
| 1 | cup | Chicken stock |
| 1 | pinch | Saffron |
| ½ | cup | Basic tomato sauce, recipe |
| Follows | ||
| 1 | tablespoon | Hot chili flakes |
| 1 | pounds | Dried Fregula, small pasta |
| 1 | bunch | Italian parsley, leaves |
| Removed but whole | ||
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high heat. Add onion, garlic and prosciutto and saute 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.
Yield: 4 servings
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