Procedure

To prepare the fregula with clams must first, as with all dishes made from clams, bleed seafood. Put the clams in a bowl with lightly salted water for a few hours.

Rinse the clams several times under running water and then put them in a pan with a drizzle of extra virgin olive oil and a few stem of parsley. Cook the clams over high heat, blankets, do not open until. As the clams open, remove the pan. Listen to me: do not try to force open the clams that remain closed, because they are death and often contain sand. They go throw.

Keep and filter the cooking water of the clams in a dense mesh strainer. Remove of the clams from shells, leaving the shell with a dozen that you will use to decorate the dishes (if you hate the shells in dishes you can avoid, but I like to just eat fregula that lurks in whole clams).

In a saucepan, put a clove of garlic, A piece of chilli pepper if you like and the extra virgin olive oil: Fry over low heat until the garlic is golden brown, then remove it and the red pepper. Add the finely chopped onion to the oil and a spoonful of warm water: sauté for about 5 minutes over low heat, stirring often. Chop dried tomatoes into small pieces and add these to the Pan, then add fregula and roast them for a few minutes as you do with the risotto.

Add the cooking water of the clams and the hot broth to the Freguula. Bring the cooking fregula: the soup should be quite dry, With a little softness but not too brodous. In the last few minutes add the clams fregula, and those with the shell and those without, and the finely chopped parsley. If the tomatoes are in season, you can combine two or three tomatoes private camone type of skin and seeds and cut into strips.

It is usually not necessary to adjust the fregula with salt clams, because the flavor of the clams and dried tomatoes is enough, but to be sure try. Serve the fregula with clams in holsters garnishing the dish with a drizzle of extra virgin olive, freshly ground black pepper and a little chopped parsley.