Sardinian Fregola with Clams and Tomato

Ingredients

• 8 oz littleneck clams, scrubbed
• 3/4 cup fregola
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 small onion or 2 scallions, finely chopped
• 3 garlic cloves, minced
• 1 pinch saffron threads
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Soak the scrubbed clams in cold salted water for 20 minutes to purge their grit, then lift them out of the water rather than pouring them out with it. Discard any that are cracked or will not close when tapped.
2. Crumble the saffron into 2 tablespoons of warm water and leave it to steep while you start the base.
3. Heat the oil in a wide pan with a lid over medium heat and cook the onion with a pinch of salt for 5 minutes until soft, then add the garlic for 30 seconds.
4. Add the halved tomatoes and cook for 6 to 8 minutes, pressing them down, until they collapse and the mixture turns jammy.
5. Pour in the wine, raise the heat, and let it bubble for 1 minute. Add the clams, cover, and steam for 4 to 5 minutes until the shells open, then lift them out and discard any that stayed shut.
6. Add the fregola, the saffron water, and 1 1/2 cups hot water to the pan. Simmer uncovered for 12 to 14 minutes, stirring often, until the fregola is tender with a firm centre and the liquid has thickened around it.
7. Cook it like a risotto rather than boiled pasta: the starch that the fregola releases is what binds the sauce, so keep the liquid tight and stir regularly.
8. Return the clams and their juices for the last minute to warm through, season with pepper and lemon, and serve with the fresh herbs.

Allergen note: Contains shellfish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.