Fregola with Clams

Charmaine Lu -
  • 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