Fregola with clams and cherry tomatoes

Ingredients

For 1 serving

• Semolina70 g
• Clams400 g
• Cherry tomatoes150 g
• Fish stock250 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Chili pepper0.5

Contains: gluten, shellfish, fish, celery,

Method

1. Rinse the clams under running water and discard any with broken or open shells. Heat the fish stock and keep it hot; wash and quarter the cherry tomatoes; chop the parsley.
2. Put the clams in a large frying pan, cover and cook over a high heat for 3–4 minutes, shaking the pan, until they open; discard any that stay closed, shell half of them and strain the liquid through a sieve lined with kitchen paper.
3. In the same pan, wiped dry, warm the oil over a low heat with the crushed garlic and the chilli for 1–2 minutes, until the garlic is golden; add the tomatoes and cook for 3 minutes over a medium heat, until softened.
4. Add the fregola (Sardinian toasted durum wheat semolina pasta) and cook it like a risotto for about 15 minutes, adding the clam liquid and then the stock one ladleful at a time, stirring often, until al dente and still slightly brothy.
5. Add all the clams, shelled and in their shells, heat through for 1 minute, remove the garlic and finish with the parsley.