Follow these steps for perfect results
extra-virgin olive oil
red onion
thinly sliced
garlic
thinly sliced
prosciutto
cut into 1/8-inch dice
tiny clams
scrubbed and rinsed
dry white wine
chicken stock
saffron
Basic Tomato Sauce
dried fregula
hot chili flakes
Italian parsley
leaves removed but whole
Bring 6 quarts of water to a boil and add 2 tbsp salt.
In a 12- to 14-inch frying pan, heat 4 tbsp extra-virgin olive oil to smoking over medium-high heat.
Add thinly sliced red onion, thinly sliced garlic, and 2 oz diced prosciutto; sauté until softened.
Add 1 lb scrubbed and rinsed clams (cockles or manilas), 1 cup dry white wine, a dash of saffron, 1 cup chicken stock, and 1/2 cup Basic Tomato Sauce; bring to a boil.
Meanwhile, cook 1 lb dried fregula according to package instructions (approximately 20 minutes).
Drain the cooked fregula and add it to the clam pot.
Cook until the texture and liquidity resemble risotto.
Add 1 tbsp hot chili flakes and a bunch of chopped Italian parsley.
Stir through and serve immediately.
Expert advice for the best results
Use fresh, high-quality clams for the best flavor.
Adjust the amount of chili flakes to your desired level of spiciness.
Garnish with extra parsley and a drizzle of olive oil before serving.
Everything you need to know before you start
15 minutes
The tomato sauce can be made ahead.
Serve in shallow bowls, garnished with fresh parsley and a drizzle of olive oil.
Serve with crusty bread for dipping.
Pair with a simple green salad.
Vermentino or Pinot Grigio
Discover the story behind this recipe
Fregula is a traditional pasta from Sardinia.
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