Sardinian Couscous With Clams And Tomatoes
This delicious recipe combines the briny goodness of clams with the savory flavors of shallots, garlic, and tomatoes, all simmered in a fragrant broth. Served over al dente fregola and garnished with fresh parsley, this dish is a delightful taste of the Mediterranean that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced shallots
- 2 Tbs. minced garlic
- 1/4 to 1/2 tsp. red pepper flakes
- 2 lb. ripe fresh tomatoes, peeled, seeded and coarsely chopped, or 2 cups canned crushed tomatoes
- 1/2 cup dry white wine
- 1 1/4 cups bottled clam juice
- 1/4 tsp. plus 2 Tbs. sea salt, plus more, to taste
- Freshly ground black pepper, to taste
- 2 lb. small clams, such as Manila, scrubbed
- 3/4 lb. fregola (about 1 1/2 cups)
- 1/3 cup chopped fresh flat-leaf parsley
Instructions
- In a large sauté pan over medium-high heat, warm the olive oil. Add the shallots, garlic and red pepper flakes and sauté until the shallots are soft and translucent, 3 to 5 minutes. Add the tomatoes and cook, stirring occasionally, until they begin to break down, about 2 minutes. Add the wine, clam juice and the 1/4 tsp. salt and simmer for 5 minutes to allow the flavors to blend. Season with black pepper, then taste and adjust the seasoning with salt.
- Add the clams to the sauté pan, discarding any that do not close to the touch. Cover and cook over medium-high heat until the clams open, 5 to 7 minutes.
- Meanwhile, bring a large pot three-fourths full of water to a rolling boil over high heat. When the water is boiling, add the 2 Tbs. salt. Add the fregola, stir well and cook, stirring occasionally, until al dente, according to the package instructions. Drain the fregola in a colander and transfer to a large serving bowl.
- Pour the clams and their sauce over the fregola, discarding any clams that failed to open. Sprinkle with the parsley and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Mediterranean Cooking,</i> by Charity Ferreira, Dana Jacobi &amp; Carolyn Miller (Oxmoor House, 2008).
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