Fregola with Clams

Name: Fregola with Clams
Yield: 4 servings
Ingredients: 1 1 1/2 cups fregola (about 10 ounces); 1 Kosher salt; 1 1/2 cup olive oil, plus more for drizzling; 1 2 garlic cloves, finely chopped; 1 1 teaspoon crushed red pepper flakes; 1 1/2 cup dry white wine; 1 24 littleneck clams, scrubbed; 1 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 teaspoon finely grated lemon zest

From the kitchen of Carly

Fregola absorbs briny clam liquid while staying toothsome, each pearl-shaped pasta kissed with garlic and red pepper heat. White wine and olive oil build a sauce that needs nothing but a lemon zest finish and crusty bread nearby.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups fregola (about 10 ounces)
1Kosher salt
11/2 cup olive oil, plus more for drizzling
12 garlic cloves, finely chopped
11 teaspoon crushed red pepper flakes
11/2 cup dry white wine
124 littleneck clams, scrubbed
12 tablespoons chopped fresh flat-leaf parsley
11/2 teaspoon finely grated lemon zest

Instructions

Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain.
Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.
Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.
Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.