for 4 person

Clams

1 kg	vongole (venus clams)
	salted water, cold

Stock

2 tbsp	olive oil
2	garlic clove, finely chopped
4	dried tomatoes in oil, finely chopped
2 tbsp	tomato puree
1 bunch	flat-leaf parsley, finely chopped
1 dl	white wine
9 dl	water
1 ¼ tsp	salt
300 g	fregola sarda (e.g. Fine Food)
½ tsp	pepper

How it's done

Clams

Scrub the clams thoroughly under cold running water. Place the clams in a bowl of cold salted water and leave to stand for approx. 1 hr. Drain the water, rinse the clams under cold running water.

Stock

Heat the oil in a pan. Briefly sauté the garlic, tomatoes, tomato puree and half of the parsley. Add the clams, cover and sauté for approx. 4 mins. over a high heat, swirling the pan occasionally until the clams open. Pour in the wine, reduce for approx. 2 mins. Pour in the water, bring to the boil, season with salt. Add the pasta, cook for approx. 20 mins. until al dente, stirring occasionally. Serve the clams with the pasta and stock in deep dishes, garnish with the remainder of the parsley, season.

Show complete recipe