Sardinian fregola with clams and saffron

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Clams200 g
• Cherry tomatoes80 g
• Fish stock200 ml
• Saffron1 pinch
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Parsleyto taste

Contains: gluten, shellfish, fish, celery, sulphites,

Method

1. Rinse the clams well under running water and discard any broken or open ones; put them in a wide frying pan, cover and heat over high heat for 3–4 minutes, shaking, until they open. Shell half of them, keep the rest whole and strain the liquid through a sieve lined with kitchen paper.
2. Heat the fish stock in a small pan and keep it hot over low heat; wash the cherry tomatoes and quarter them; chop the parsley.
3. Heat the olive oil in the frying pan over medium heat with the crushed garlic for a minute, add the fregola and toast for a minute, stirring, until fragrant; deglaze with the white wine and let it evaporate, until you no longer smell alcohol.
4. Add the tomatoes, saffron and clam liquid, then add the hot stock a ladle at a time, as for a risotto, waiting until it's absorbed before adding more; cook for 12–15 minutes over medium heat, until the fregola is al dente and creamy. Remove the garlic.
5. Add all the clams, shelled and whole, warm for a minute and finish with the parsley.