Fregola con arselle

Fregola is made from semolina and water, worked into small grains and toasted in the oven. In fregola con arselle, the pasta cooks with clams and their juices. GialloZafferano’s recipe combines these with tomato, garlic, white wine, olive oil and parsley.^[1]

The clams are cooked separately with garlic and white wine, then their cooking liquid is filtered. The fregola cooks in a tomato base, with clam liquid added gradually, and water or vegetable stock if needed. The clams are added near the end; chopped parsley finishes the dish.^[1]