Homemade Fregola Sarda with Clams
2
- Prep Time15 mins
- Total Time1 hr 15 mins
- Makes4 servings
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
Try a store-bought swap if you're low on time! Dry fregola sarda or Israeli couscous work well in this recipe, too.
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 12g, Carbohydrates 33g, Fat 5g, Fibre 3g, Sodium 667mg.
Kitchen tips
Find our recipe for homemade fregola sarda pasta here.
Fresh clams can be swapped with 150-g frozen clam meat.