2-3 pounds of clams (3 if using little necks, like i did here)
3 tbsp of extra virgin olive oil
10 cloves of garlic, sliced thinly
1 cup of fregola
1 bunch of parsely, finely chopped
1 tbsp of red pepper flakes
1 cup of white wine
begin by soaking your clams in cold water at least a few hours before cooking. i like to soak twice by removing the water after one hour, and repeating this process. you will be so shocked by the amount of sand / grit they release!start by getting a pot of salty water boiling. once simmering, toss in the fregola and cook according to the packet, minus 2 minutes. set a timer.
next begin to heat up the olive oil in a heavy bottomed pan with a lid you don’t need the lid yet), over medium heat. toss in the garlic and red pepper flakes, and half of the parsley. stir to combine and make sure to not let it burn.
once the garlic is softening and fragrant (2-3 mins) add in the white wine to de-glaze and cook for another 2-3 mins to let the alcohol evaporate.
next add the soaked and drained clams to the pot and pop the lid on. cook for 3-5 minutes, checking sporadically to see when the clams open. if any remain un-opened after 5 minutes, make sure to discard those ones.
meanwhile, drain the fregola and set aside ready for when the clams are done.once all the clams are open, toss in the drained fregola and stir to combine.
to serve, toss over the rest of the parsley and a little more olive oil. we also had chunky sliced or torn baguette to mop all the juices. the baguette mops up all the briney, garlicky broth so perfectly! and the fregola sucks up the same flavors for that perfect unctuous bite.