Fregola With Clams
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
37
Spice
55
Sweetness
60
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
White Wine (dry)Directions:
1
Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain
2
Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat
3
Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds
4
Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes
5
Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes
6
Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes
7
Return clams to pot and cook until warmed through
8
Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest
9
Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain
10
Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat
11
Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds
12
Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes
13
Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes
14
Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes
15
Return clams to pot and cook until warmed through
16
Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest