You'll Love This Special Pasta With Clams

By Sip and Feast · 45 min

Ingredients

Instructions

1. Cook the fregola until very al dente, then drain. Reserve 3 cups of the pasta water.
2. In a very large pan over medium heat, cook the garlic and anchovy paste in the olive oil until lightly golden, about 2 minutes. Add the red pepper flakes and cook 30 seconds more.
3. Add the wine and raise the heat to high. Cook for about 3 minutes, until the liquid reduces slightly.
4. Turn the heat to medium-high, add the clams and cover to steam. Move the clams to a large bowl and tent with foil as they open. Discard any that have not opened after 7-10 minutes.
5. Add a ladle of pasta water and reduce to medium. Add the fregola and toss to coat. Cook over medium heat for a couple of minutes, without overcooking. Add more pasta water as needed, probably a couple of cups.
6. Turn off the heat and add the clams back in. Toss to coat and warm through. Taste and adjust the salt and pepper.
7. If the pasta is dry, add a little more pasta water before serving. Serve in bowls with the lemon juice and zest, parsley, and a drizzle of olive oil.

Summarized from Sip and Feast's video. Watch it for the details.

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