Fregula with Clams

Preparation

1. STEP 1 OF 9

   Start by cleaning the clams: wash them well by rinsing them first under running water and then soaking them in a container of slightly salted fresh water for a few hours.

2. STEP 2 OF 9

   After the time has passed, drain the clams and discard any that are broken or open.

3. STEP 3 OF 9

   Place a large pot on the stove, heat a drizzle of oil and a peeled garlic clove, then add the clams and cover with a lid. Turn the heat to maximum and let them open for 4-5 minutes.

4. STEP 4 OF 9

   Once ready, drain them and filter the cooking liquid either with a strainer or using a sterile gauze to remove any sand or shell residues. Keep half of the clams whole for decoration, while the other half should be shelled.

5. STEP 5 OF 9

   Place a saucepan on the stove, pour a little oil, and heat it with another garlic clove. As soon as the base is hot, remove the garlic. Add the clams, setting aside those with shells, and deglaze with white wine, allowing it to slightly thicken.

6. STEP 6 OF 9

   Add the clam cooking liquid. Then add the chopped peeled tomatoes, or fresh cherry tomatoes if you prefer, and let them flavor for a couple of minutes.

7. STEP 7 OF 9

   Add the Kiroza fregula. Stir as you would with rice and moisten from time to time with either fish broth or vegetable broth. In the absence of these, it is sufficient to moisten the fregula with water.

8. STEP 8 OF 9

   The fregula will cook in about 12-15 minutes. Towards the end of cooking, adjust the salt and pepper and add the clams with shells set aside.

9. STEP 9 OF 9

   Turn off the stove and add the previously chopped parsley.

General Information

Analysis

Macronutrients (100 gr)