Sardinian Clams with Fregola

1. 1

   Heat the olive oil in a large skillet.

2. 2

   Add the garlic and cook over moderately high heat until fragrant, about 30 seconds.

3. 3

   Add the chopped tomatoes and cook until softened, about 3 minutes.

4. 4

   Add the water and bring to a boil.

5. 5

   Stir in the fregola, cover and cook over moderately low heat, stirring occasionally, until tender, about 17 minutes.

6. 6

   Add the clams to the skillet in a single layer.

7. 7

   Cover and cook over moderately high heat until the clams open, about 4 minutes.

8. 8

   Discard any clams that do not open.

9. 9

   Season the fregola with salt and pepper.

10. 10

    Spoon the fregola, clams and broth into shallow bowls.

11. 11

    Sprinkle with the coarsely chopped parsley and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.