Ingredients:

  • 1 kg (2.2 lbs) Fresh Littleneck Clams, purged and scrubbed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes (Chili Flakes), or to taste
  • 120 ml (½ cup) Dry White Wine
  • 600 ml (2 ½ cups) Quality Fish Stock or Low-Sodium Chicken Stock (warm)
  • Pinch of Saffron Threads (approx. 0.2g)
  • 250 g (9 oz) Fregola Sarda Pasta
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved and lightly roasted
  • 2 Tbsp Unsalted Butter, chilled
  • Zest of 1 large Lemon
  • 1 Tbsp Fresh Lemon Juice
  • ½ cup Fresh Flat-Leaf Parsley, coarsely chopped
  • Salt and freshly cracked Black Pepper, to taste

Instructions:

  1. Purge and Prep Clams: Ensure clams are clean. Soak clams in salted cold water for 20-30 minutes to encourage sand release. Discard any clams that remain open after a gentle tap.
  2. Warm the Stock: Gently warm the 600 ml of stock in a separate saucepan. Add the saffron threads and allow them to steep. Keep the stock warm but not boiling.
  3. Prepare Tomatoes: Roast halved cherry tomatoes with a drizzle of olive oil, salt, and pepper in a 180°C (350°F) oven for 10-15 minutes until softened and concentrated. Keep warm.
  4. Sauté the Aromatics: Heat the olive oil in the large deep skillet over medium heat. Add the minced shallot and cook gently until softened (3-4 minutes). Add the garlic and chili flakes, cooking for 1 minute until fragrant.
  5. Toast the Fregola: Add the dry fregola pasta to the pan. Stir constantly for 2-3 minutes until the pasta smells nutty and the edges have lightly toasted (like a dry risotto).
  6. Deglaze: Pour in the white wine. Bring to a rapid simmer and scrape up any brown bits from the bottom of the pan. Cook until the wine has almost fully evaporated.
  7. Add Stock (Risotto Method): Add one ladleful (about 120 ml / ½ cup) of the warm, saffron-infused stock to the fregola. Stir continuously until the liquid is almost fully absorbed.
  8. Continue Cooking: Continue adding the stock, one ladleful at a time, allowing the liquid to be absorbed before adding the next. Taste the fregola after about 15 minutes. This process takes approximately 20-25 minutes total. It should be chewy but tender (al dente).
  9. Steam the Clams: When the fregola is nearly done (still slightly firm), nestle the clean clams into the pasta mixture. Cover the skillet tightly and steam for 3–5 minutes.
  10. Check Clams: Remove the lid. Discard any clams that have not opened.
  11. Enrich and Brighten: Remove the skillet from the heat. Stir in the chilled butter, lemon zest, and lemon juice. This emulsifies the sauce and adds richness.
  12. Fold in Garnishes: Gently fold in the roasted cherry tomatoes and most of the chopped parsley. Check and adjust seasoning with salt and pepper, accounting for the natural saltiness of the clams.
  13. Serve: Ladle the fregola and clams into warmed bowls. Garnish immediately with the remaining fresh parsley.