Fregula with Clams and Chilis

1. 1

   Bring 6 quarts water to boil and add 2 tbsp.

2. 2

   salt.

3. 3

   In a 12- to 14-inch frying pan, heat olive oil to smoking over medium-high heat.

4. 4

   Add onion, garlic and prosciutto and saute until softened.

5. 5

   Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil.

6. 6

   Meanwhile, cook fregula according to package instructions, roughly 20 minutes.

7. 7

   Drain and add to clam pot and cook until texture and liquidity resemble risotto.

8. 8

   Add chili flakes and parsley, stir through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.