Ingredients

• 1kg/2lb 4oz small clams
• such as palourde
• 1 tbsp olive oil
• 1 banana shallot
• finely chopped
• 2 cloves garlic
• peeled
• ½ tsp dried chilli flakes
• 1 tbsp tomato purée
• 750ml/1¼ pint light chicken stock
• 4 tbsp dry red vermouth
• 200g/7oz fregola
• 2 tbsp chopped parsley
• plus more for sprinkling

Directions

• Soak the clams in a large bowl of cold water
• and sort through them
• discarding any shells that remain open or are cracked or smashed.
• Heat the oil in a large heavy-based pan that comes with a lid
• then add the chopped shallot
• stirring for a minute
• grate in the garlic
• and add the chilli flakes
• stirring again over the heat so that it sizzles
• though not long enough to let the garlic brown.
• Stir in the tomato purée
• then add the stock and the vermouth and let it come to the boil.
• Add the fregola – it should be covered completely by the liquid – and let it simmer
• still uncovered
• for 10–12 minutes (or as instructed on the fregola packet).
• Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer
• then uncover the pan to check that the clams have opened. Any clams that
• once cooked
• stay closed should be discarded.
• Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve
• sprinkling with a little more chopped parsley as you go.