Clams with fregola, peas and parsley pesto

Name: Clams with fregola, peas and parsley pesto
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1¼ cups fregola (can substitute orzo if fregola is hard to find); 1kg vongole (can use pipis); 2 tbsp + 3 tbsp extra virgin olive oil, plus extra to garnish; 1 large banana shallot, sliced thinly; 3 garlic cloves, minced; ½ cup dry white wine; 1 bunch parsley, leaves picked; 1 bunch garlic chives (or regular chives), roughly chopped; 1 cup fresh or frozen peas; 1 lemon, cut into 4 wedges

Danielle Alvarez

October 19, 2023

Vongole (clams) and fregola are a classic combo.William Meppem

easyTime:< 30 minsServes:4

Fregola is a type of Sardinian pasta, typically made from semolina flour and rolled by hand. What makes it unique is that the round granules are browned in a wood oven, which gives them a nutty, toasted aroma. I find mine in good Italian delis and it’s worth the little extra effort to track it down. Clams and fregola are a classic combo; here, we’re leaning into greens with the addition of peas and a parsley pesto.

Ingredients

1¼ cups fregola (can substitute orzo if fregola is hard to find)
1kg vongole (can use pipis)
2 tbsp + 3 tbsp extra virgin olive oil, plus extra to garnish
1 large banana shallot, sliced thinly
3 garlic cloves, minced
½ cup dry white wine
1 bunch parsley, leaves picked
1 bunch garlic chives (or regular chives), roughly chopped
1 cup fresh or frozen peas
1 lemon, cut into 4 wedges

Method

Step 1
Bring a small pot of salted water to the boil and cook the fregola according to package instructions until al dente (about 6-8 minutes). When ready, immediately drain, reserving 1 cup of the cooking water. Spread fregola onto a tray to cool.
Step 2
Wash the clams and set aside.
Step 3
Heat a large saute pan (with a lid) over medium-high heat. Add the 2 tablespoons of extra virgin olive oil, the shallot and the minced garlic and cook for about 1-2 minutes until they just start to brown. Add the clams, white wine and ½ cup of water and immediately cover with the lid and turn the heat to high.
Step 4
Allow the clams to steam open for about 3 minutes without removing the lid. Place a sieve over a bowl and set aside. Lift the lid and have a look: if only a few clams are still shut, put the lid back on and cook for another minute or two. If all of them have opened, they’re ready.
Step 5
Immediately strain the clams, reserving the cooking juices in the bowl.
Step 6
Add the juices, parsley leaves, chopped garlic chives and the 3 tablespoons of olive oil to a blender and blend on high until they form a pesto. Set aside.
Step 7
In the same pan in which you cooked the clams, combine the fregola, clams, parsley pesto and peas and simmer over medium heat for about 1-2 minutes to combine everything and heat the peas. Add as much, or as little, of the reserved pasta cooking water as you need to make a “sauce”. Adjust seasoning as needed.
Step 8
Divide between 4 bowls, drizzling each with a little olive oil. Serve with a wedge of lemon.