- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 3 oil-packed sun-dried tomato halves, drained and finely chopped
- 1/4 cup finely chopped flat-leaf parsley, plus more for garnish
- 4 dozen small Manila clams or cockles, scrubbed and rinsed
- 1 cup dry white wine
- Freshly ground black pepper
- Pinch of crushed red pepper
- 4 cups light chicken stock or canned low-sodium broth
- 1/2 pound large fregola (1 1/2 cups)
How to make this recipe
In a large saucepan, combine the olive oil with the garlic, sun-dried tomatoes and 2 tablespoons of the parsley. Cook over moderate heat until the garlic is softened but not browned. Add the clams, cover and cook over moderately high heat for 3 minutes, shaking the pan occasionally. Add the remaining 2 tablespoons of parsley and the wine, black pepper and crushed red pepper. Cook, stirring, until all of the clams have opened, 5 to 8 minutes total. As the clams open, transfer them to a bowl with a slotted spoon.
Pour the clam juices into a clean large saucepan, stopping before you reach any sediment at the bottom of the pan. Add the stock, season with salt and bring to a boil.
Gradually add the <em>fregola</em>, a little at a time so that the stock never stops boiling, and cook until it is just tender, about 10 minutes. Fold the clams into the <em>fregola</em> and cook until heated. Spoon the <em>fregola</em> into shallow bowls, garnish with parsley and serve.
The simple flavors here would be best complemented by a refreshing white with a slightly salty edge. A Sardinian Sauvignon Blanc would be ideal. A Portuguese Vinho Verde with a slight sparkle would also work well.