You'll Love This Special Pasta With Clams

Today we're making a delicious small pasta with clams in a brothy white wine, garlic, and lemon sauce. The pasta known as fregola is nutty and has a wonderful texture. Substitute Isreal couscous, acini di pepe, or another small pasta, but to really experience this dish I encourage you to buy fregola. I hope you enjoy this fregola pasta with clams recipe!

ALSO, WATCH LINGUINE WITH WHITE CLAM SAUCE!
https://youtu.be/xbTwQsETtbI

LINGUINE WITH RED CLAM SAUCE
https://youtu.be/8IlXdu_YrDQ

CLASSIC ITALIAN SEAFOOD SERIES
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FEAST OF THE SEVEN FISHES SERIES
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FREGOLA PASTA WITH CLAMS
INGREDIENTS
1 pound fregola (or other small pasta)
3 dozen littleneck clams - cleaned and scrubbed (if required purge)
1/2 cup extra virgin olive oil
5 garlic cloves - sliced
1 lemon juiced and zested
1 teaspoon crushed red pepper flakes - or to taste
1 cup dry white wine (sauvignon blanc, pinot grigio, etc)
1/4 cup fresh parsley - minced
1 teaspoon anchovy paste (or 2 anchovies mashed)
Salt and pepper to taste
Save at least 3 cups of pasta water

INSTRUCTIONS
1. Cook fregola to very al dente and drain. Reserve 3 cups pasta water (might not need it all but good to have just in case).
2. In a very large pan saute the garlic and anchovy paste in the olive oil over medium heat until lightly golden (about 2 minutes). Add in the red pepper flakes and cook for 30 seconds more.
3. Add the wine to the pan and turn heat to high. Cook for 3 minutes or so until the liquid slightly reduces.
4. Turn heat to medium-high. Add the clams to the pan and cover to steam. As they open, remove the clams into a large bowl and tent with foil to keep warm. Any clams that have not opened after 7-10 minutes should be discarded (because they are dead).
5. Add a ladle of pasta water to the pan and turn the heat to medium (basically a simmer). Add the fregola to the pan with the cooking liquid and toss to coat. Cook the al dente fregola over medium heat for a couple of minutes, but do not overcook. Add more pasta water to the pan as required. It will probably need a couple of cups worth.
6. After the fregola is cooked, turn off the heat and add in the clams. Toss to coat and to warm the clams. Taste test and adjust salt and pepper as needed.
7. If the pasta is too dry just add a bit more pasta water before serving. Serve in bowls with crusty bread and a hefty drizzle of your finest olive oil. Enjoy!

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