🫙 From the Spice Rack
Fregula with Clams and Chilis
4 Tablespoons extra virgin olive oil 1 Medium red onion -- thinly sliced 4 Cloves garlic -- thinly sliced 2 Ounces prosciutto -- in 1/8" dice 1 Pound tiny clams, cockles or manilas...
italianmaineasy
Ingredients8 items
Ingredients
- 4Tablespoonextra virgin olive oil
- 1medium red onion -- thinly sliced
- 4Clovegarlic -- thinly sliced
- 2Ounceprosciutto -- in 1/8" dice
- 1Poundtiny clams, cockles or manilas -- scrubbed and rinsed
- 1Cupdry white wine
- 1Cupchicken stock
- 1Pinchsaffron
Directions
- 1
4 Tablespoons extra virgin olive oil 1 Medium red onion -- thinly sliced 4 Cloves garlic -- thinly sliced 2 Ounces prosciutto -- in 1/8" dic
- 2
In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high heat
- 3
Add onion, garlic and prosciutto and saute until softened
- 4
Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil
- 5
Meanwhile, cook fregula according to package instructions, roughly 20 minutes
- 6
Drain and add to clam pot and cook until texture and liquidity resemble risotto
- 7
Add chili flakes and parsley, stir through and serve.