Fregola with Clams and Mussels

1. 1

   In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat.

2. 2

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3. 3

   While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven.

4. 4

   Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes.

5. 5

   Add the garlic and cook for 1 minute longer.

6. 6

   Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon.

7. 7

   Add the clams and mussels to the pan.

8. 8

   Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes.

9. 9

   Discard any unopened shellfish.

10. 10

    Using tongs, remove the shellfish from the pan and reserve.

11. 11

    Drain the pasta and transfer to a large serving bowl.

12. 12

    Pour the shellfish cooking liquid over the fregola.

13. 13

    Add the remaining olive oil and 1/4 cup of the parsley and toss.

14. 14

    Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

* Per serving · 4 servings · Values may vary.