Ingredients

Steps

• Soak clams in cold water and discard any that are open or damaged.
• Heat oil in a large lidded pan and sauté chopped shallot for one minute.
• Add grated garlic and chilli flakes to the pan until sizzling.
• Stir in tomato purée, chicken stock, and vermouth, then bring to a boil.
• Add 200g fregola and simmer uncovered for 10-12 minutes.
• Add drained clams and simmer covered for three minutes until they open.
• Discard any closed clams and stir in chopped parsley before serving.