![Fregola with Clams](/content/images/2024/01/Depositphotos_481116842_XL.jpg)
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![Fregola with Clams](/content/images/2024/01/Depositphotos_481116842_XL.jpg)
Ingredients
Method
- 1kg fresh clams, scrubbed
- 1 tbsp olive oil
- 1 chopped shallot
- 1 grated garlic clove
- Pinch of chilli flakes
- 1 tbsp tomato paste
- 750ml chicken stock
- 4 tbsp dry vermouth
- 200g fregola
- 2 tbsp chopped parsley
- Heat the oil in a large lidded pan and fry the shallot for a minute. Add the garlic and chilli flakes, cook for a minute more, then stir in the tomato paste, stock and vermouth and bring to a simmer.
- Add the fregola to the pan and simmer for 10 mins or according to packet instructions. Add the clams and cover the pan with the lid. Cook for 3-5 mins or until the clams have all opened (discard any that remain closed), then sprinkle in the parsley and stir well to combine. Serve immediately.
30 mins
4 serving
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