Fregola with Clams

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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