Prepare the fregola: Pour semolina flour into a bowl or onto a wooden surface.

Combine egg yolk, water, and salt in a small bowl.

Dribble the egg mixture onto the semolina, rubbing it in to create small, irregular balls.

Add flour if the mixture is too moist to avoid clumping.

Heat oven to 150°C/300°F.

Place the fregola on a baking tray and bake for 10-15 minutes, or until dry to the touch. Alternatively, let dry naturally for several days.

Rinse the clams and discard any with broken shells.

Purge the clams by placing them in salt water for about 1 hour.

Discard the water, being careful not to pour the filtered grit back over the shells.

In a wide skillet, open the clams over high heat with a tight-fitting lid. Strain and set aside the liquid produced from the clams.

Remove the clams from their shells (save a handful in their shells for garnish, if you like). Set aside.

In the same pan, sauté the garlic, onion, and parsley with the olive oil over low heat until the onion is translucent and soft.

Add the white wine and turn the heat to medium-high. Let the alcohol cook off for a few minutes.

Add the tomato passata and clam water. Bring to the boil then turn down to a low simmer. Cook for about 10 minutes. Season with salt and pepper if needed.

Add the fregola (or store-bought fregola) along with 1 cup of water or as needed. Bring to a boil, then turn down to a low simmer and cook, uncovered, for 10-12 minutes or until the fregola is cooked through.

Add the clams at the very end to heat through, then serve immediately.