Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
, such as Manila or littleneck
1 1/2 cups
1 236-mL bottle
Homemade Fregola Sarda
- Mix clams with enough salted water to cover by 1 in. Let stand at room tempera- ture for 30 min so clams can release debris from shells. Drain and rinse clams in cold water. Give clams a tap; discard any that don’t close.
- Heat a pot over medium. Add oil, then garlic and tomato paste. Cook for 2 min. Stir in water, clam juice and salt, then clams. Cook, covered and stirring occasionally, until clams open, 6 to 8 min. Transfer clams to a bowl with a slotted spoon, discarding any clams that have not opened.
- Stir tomatoes and fregola sarda into tomato-clam broth. Cook, stirring occasionally, until pasta is tender, 8 to 10 min. Return clams to mixture.
- Divide amongst bowls. Sprinkle with parsley and lemon zest.
Nutrition (per serving)
- 12 g,
- 33 g,
- 5 g,
- 3 g,
- 667 mg.
Find our recipe for homemade fregola sarda pasta here.
Fresh clams can be swapped with 150 g frozen clam meat.