Sardinian Fregola Salad with Clams and Tomato

Ingredients

• fregola250 g
• littleneck clams1 kg, scrubbed
• cherry tomatoes300 g, halved
• garlic3 cloves, thinly sliced
• dry white wine120 ml
• extra-virgin olive oil4 tbsp
• lemon1, zested and juiced
• flat-leaf parsleya small handful, chopped
• red pepper flakes1/4 tsp
• fine sea saltto taste
• black pepperto taste

Steps

1. 1

   Cook the fregola.

   Bring a pot of salted water to a boil. Cook the fregola until just al dente, about 10 minutes, then drain and toss with 1 tbsp olive oil.

2. 2

   Sizzle garlic and red pepper flakes.

   In a wide lidded skillet, warm 2 tbsp olive oil over medium heat. Add the garlic and red pepper flakes and sizzle for 30 seconds.

3. 3

   Cook cherry tomatoes.

   Add the cherry tomatoes and a pinch of salt and cook until they begin to slump and release their juice, about 5 minutes.

4. 4

   Steam the clams.

   Pour in the wine, add the clams, and cover. Steam until the clams open, 4 to 6 minutes. Discard any that stay shut.

5. 5

   Toss fregola with juices and seasonings.

   Tip the fregola into the skillet and toss to soak up the briny juices off the heat. Stir in the lemon zest, lemon juice, parsley, and the remaining olive oil.

6. 6

   Taste, adjust seasoning, and serve.

   Taste, adjust salt and pepper, and serve warm or at room temperature.