Soup of Fregula with Baby Clams (Fregula kin Arsellas) Recipe

• 24 littleneck clams or cockles
• 5 cups fish stock (or vegetable stock)
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 small bunch flat leaf parsley, finely chopped
• 1 pinch crushed red pepper
• Sea salt
• 1 1/2 cups fregula
• 1 pinch saffron
• 3 medium Roma tomatoes, seeded and diced
• Grated zest of 1 lemon

1. Wash clams thoroughly with fresh water.
2. Place clams in a large pot with 1 cup of the stock.
3. Heat until clams open.
4. Remove the clams with a slotted spoon and set aside, keeping warm.
5. Pass cooking liquids through a sieve lined with cheesecloth to remove any sediment and impurities and reserve.
6. Bring remaining stock to a boil in a saucepan.
7. Heat 1/4 cup of olive oil over medium heat in a large pot (terra-cotta if possible).
8. Add sliced garlic, parsley, and crushed red pepper and saute until garlic is tender, about 1 minute.
9. Add the reserved clam juice mixture and boiling stock.
10. Add salt to taste (carefully, since the natural clam juice is already salty).
11. Bring to a boil, add fregula, saffron, and tomatoes and cook 10 minutes on medium heat.
12. Stir frequently to prevent sticking.
13. (Add more stock if broth seems dry.)
14. Remove pot from heat and stir in lemon zest.
15. Divide clams among bowls, placing clams around rim.
16. Fill with the soup.
17. Drizzle with remaining olive oil.

littleneck clams, fish stock, extra virgin olive oil, garlic, flat leaf parsley, red pepper, salt, fregula, saffron, tomatoes, lemon

Taken from www.chowhound.com/recipes/soup-of-fregula-with-baby-clams-fregula-kin-arsellas-11649 (may not work)