Fregola con Arselle

Method

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1. Soak the clams in heavily salted cold water for 60 minutes to purge them, then rinse. Discard any that stay open when tapped.

   Mark done Start 60 min timer

2. Heat 2 tbsp oil in a wide pan with 2 garlic cloves, add the clams and the wine, cover, and steam 4 minutes until they open.

   Mark done

3. Lift the clams out, shell two-thirds of them, and strain the liquor through muslin to catch the sand.

   Mark done

4. In the same pan, soften the remaining garlic and the chilli in 3 tbsp oil, then add the tomatoes and cook 8 minutes until collapsing.

   Mark done

5. Add the fregola and turn it in the pan for 2 minutes.

   Mark done Start 2 min timer

6. Add the strained clam liquor and the hot stock a ladleful at a time, as for a risotto, stirring, for 15 minutes until the fregola is tender and the liquid thick.

   Mark done Start 15 min timer

7. Return all the clams, season, and finish off the heat with parsley, oil and lemon zest.

   Mark done

Chef’s Tips

• Strain the clam liquor through muslin. Sand ruins it.
• Cook it like a risotto, adding liquid gradually.
• Shell two-thirds and leave a third in the shell for the look.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of Vermentino
• Crusty bread
• Green salad

Storage & Reheating

Best immediately. Refrigerated for a day; the fregola softens considerably.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.