Fregola (Sardinian pasta)

by Leonardo Concezzi,
   
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  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 4 large plum tomatoes, chopped (about 2 cups)
  • 1 1/2 cups water
  • 1/2 cup fregola
  • 2 dozen littleneck clams, scrubbed
  • Salt and freshly ground pepper
  • 2 tbsp coarsely chopped flat-leaf parsley

Heat the olive oil in a large frying pan. Add the garlic and cook over moderately high heat until fragrant – this should take about 30 seconds.

Add the chopped tomatoes and cook until softened – about 3 minutes.

Add the water and bring to the boil. Stir in the fregola, cover and cook over a fairly low heat, stirring occasionally, until tender, about – 17 minutes.

Add the clams to the frying pan in a single layer. Cover and cook over moderately high heat until the clams open – about 4 minutes. Discard any clams that do not open.

Season the fregola with salt and pepper. Spoon the fregola, clams and broth into shallow bowls.Sprinkle with the coarsely chopped parsley.

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