Fregola con Arselle (Sardinian Clam and Toasted Pasta)

Ingredients

• 320g fregola (Sardinian toasted semolina pasta)
• 800g fresh arselle clams (littleneck or Manila, if arselle unavailable)
• 60ml extra virgin olive oil, Sardinian, first cold-press
• 4 cloves garlic, thinly sliced
• 120ml dry white wine, Vermentino or Pinot Grigio
• 200ml fish stock, homemade or high-grade
• 30g fresh flat-leaf parsley, finely chopped
• Salt and Tellicherry black pepper, to taste

Method

1. 1
   Bring a large pot of salted water to rolling boil; add fregola and cook until al dente (12–14 minutes), stirring occasionally to prevent clumping.
2. 2
   Clean clams thoroughly under cold running water, discarding any with cracked shells or those that don't close when tapped.
3. 3
   Heat olive oil in a large shallow pan over medium heat; add garlic slices and sauté until fragrant (1 minute), being careful not to brown.
4. 4
   Increase heat to medium-high; add clams and pour wine over; cover and cook for 4–5 minutes, shaking the pan occasionally, until clams open (discard any that remain closed).
5. 5
   Strain fregola and add to the pan with fish stock; toss gently to combine, cooking uncovered for 1–2 minutes to marry flavours.
6. 6
   Season with salt and black pepper; garnish with fresh parsley and serve immediately in shallow bowls with pan juices spooned over.