Fregola with Clams, White Wine and Bottarga Crumbs

⏱ 40 min · Serves 4

Toasted Sardinian fregola drinks up a briny clam broth until it's creamy and risotto-like, then gets a hit of lemon, parsley and salty grated bottarga. A one-pan coastal dinner that tastes like a harbour in Cagliari.

Per serving: 525 kcal · 27.0g protein · 63.0g carbs · 16.0g fat

Ingredients

• 1 kg small clams (vongole), scrubbed
• 300 g fregola sarda
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small dried red chilli, crumbled (optional)
• 150 ml dry white wine (Vermentino if you have it)
• 200 g cherry tomatoes, halved
• 700 ml hot fish or light vegetable stock
• Zest and juice of 1 lemon
• 20 g flat-leaf parsley, chopped
• 20 g bottarga, finely grated (or 2 tbsp toasted breadcrumbs)
• Salt and black pepper

Method

1. Soak the clams in cold salted water for 20 minutes, then rinse well and discard any that stay open when tapped.
2. Heat 1 tbsp olee oil in a wide deep pan over high heat. Add the clams and 100 ml of the wine, cover and steam for 3-4 minutes until they open. Tip into a colander set over a bowl to catch every drop of juice.
3. Pick most of the clam meat from the shells, keeping a dozen in shell for serving. Strain the clam juices through a fine sieve to remove grit.
4. Wipe the pan, add the remaining 3 tbsp oil and gently fry the garlic and chilli for 1 minute until fragrant but not brown.
5. Add the fregola and toast, stirring, for 2 minutes. Pour in the remaining 50 ml wine and let it bubble away.
6. Add the tomatoes and the strained clam juice, then start adding hot stock a ladleful at a time, stirring often, as you would a risotto. Cook 12-15 minutes until the fregola is al dente and the sauce is creamy.
7. Stir through the clam meat, lemon zest and juice, and most of the parsley. Season carefully — the clam juice is already salty.
8. Rest 2 minutes off the heat, then serve topped with the reserved clams in shell, grated bottarga and the last of the parsley.