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Fregula cun cocciula (Sardinian pasta with clams)

Fregula is a traditional spherical pasta, native to Sardinia. It's made with semolina dough and comes pre-toasted, which gives it a naturally nutty flavor. Similar in size and texture to couscous, it can be replaced with Israeli (pearl) couscous, if you can't find it online or at specialty food stores. Try this delicious and simple recipe for fregula pasta with clams in a light and savory white wine tomato sauce. 

Serves 4

• 2.2 lbs (1 kg) fresh small clams, scrubbed
• 2 tbsp olive oil
• 2 garlic cloves, peeled
• 1/4 cup (60 ml) white wine
• 3/4 cup (150 g) whole peeled tomatoes, finely chopped
• 1 1/2 cups (250 g) fregula pasta, or Israeli couscous
  
• Salt, pepper
• 1 tbsp fresh parsley, chopped
  

Instructions

1. Start by rinsing the fresh clams, then place them in a large bowl of cold water and salt. Let them soak for 1 to 2 hours, to get the sand out of them. When enough time has passed, rinse the clams thoroughly under cold water. Discard any broken or open clams.
2. Heat 1 tbsp olive oil and 1 peeled garlic clove in a large, deep-sided pan over medium-high heat. Add the clams, and pour in the white wine. Cover and turn the heat to high. Let cook for about 5 minutes, gently shaking the pan from time to time.
3. When the clams have opened,  set them aside in a bowl. Drain the cooking liquid using a fine-mesh strainer or cheesecloth, to eliminate any residual sand or other debris. Discard the peeled garlic clove and any clams that haven't opened. Reserve the strained cooking liquid and set aside. Shell half of the clams and placed the shelled ones in a separate dish. Set aside.
4. Heat the remaining olive oil and peeled garlic clove in a large saucepan over medium heat. Use a fork to rub the garlic all over the pan. When the pan starts to get hot, remove the garlic and discard. Add the peeled, chopped tomatoes. Stir and let cook for 3-4 minutes.
5. Add the fregula, and stir to coat. In the same way you would cook risotto, add one ladle of the reserved cooking liquid at a time, stirring between each addition until the liquid is absorbed. If you run out of cooking liquid before the pasta is cooked through, continue the process, using warm water or vegetable broth. When the pasta is tender to the bite, season the preparation with salt and pepper to taste.
6. Add all the clams (shelled and de-shelled) to the pan and stir to coat in the sauce. Let cook for 2-3 minutes more, then remove from heat and stir in the chopped fresh parsley. Serve immediately.
   

Enjoy!