Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
Ingredients
-
1 kg
small pasta
clams
, such as Manila or littleneck
-
1 tbsp
olive oil
-
4
cloves
garlic
, minced
-
1/4 cup
tomato paste
-
1 1/2 cups
water
-
1 236-mL bottle
clam juice
-
1/2 tsp
salt
-
2 cups
multicoloured cherry
tomatoes
, halved
-
1 cup
Homemade Fregola Sarda
pasta
-
1/3 cup
chopped
parsley
-
1 tbsp
lemon zest
Instructions
- 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)
- Calories
- 213,
- Protein
- 12 g,
- Carbohydrates
- 33 g,
- Fat
- 5 g,
- Fibre
- 3 g,
- Sodium
- 667 mg.
Kitchen Tip
Find our recipe for homemade fregola sarda pasta here.
Fresh clams can be swapped with 150 g frozen clam meat.