Fregula with Clams & Chilis
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
thinly sliced |
|
| 4 | each |
garlic cloves
thinly sliced |
|
| 2 Ounces |
prosciutto
1/8 inch, diced |
*
|
|
| 1 | pound |
clams
tiny, scrubbed, rinsed |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | pinch |
saffron threads
|
*
|
| ½ | cup |
tomato sauce
|
|
| 1 | tablespoon |
red pepper flakes
hot |
|
| 1 | pound |
saffron threads
dried |
|
| 1 | bunch |
italian parsley
whole, leaves removed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
thinly sliced |
|
| 4 | each |
garlic cloves
thinly sliced |
|
|
prosciutto
1/8 inch, diced |
*
|
||
| 453.6 | g |
clams
tiny, scrubbed, rinsed |
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
chicken broth
|
|
| 1 | pinch |
saffron threads
|
*
|
| 118 | ml |
tomato sauce
|
|
| 15 | ml |
red pepper flakes
hot |
|
| 453.6 | g |
saffron threads
dried |
|
| 1 | bunch |
italian parsley
whole, leaves removed |
|
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12-14-inch frying pan, heat olive oil to smoking over medium high heat.
Add onion, garlic and prosciutto and sauté until softened.
Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil.
Meanwhile, cook fregula according to package instructions, roughly 20 minutes.
Drain and add to clam pot and cook until texture and liquidity resemble risotto.
Add chili flakes and parsley, stir through and serve.
