Fregola With Clams

1. 1

   Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6-8 minutes; drain.

2. 2

   Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.

3. 3

   Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6-8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.

4. 4

   Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.

* Per serving · 4 servings · Values may vary.

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