Page 163 - The Mediterranean Refresh

Serves: 6 Shellfish is not only an important and popular part of a
Mediterranean diet, it is also a pivotal part of a nutritionally
dense diet. You can use any type of small clams, cockles or
mussels for this recipe. Select local live shellfish where
possible for superior taste and freshness.
When cooking shellfish, be sure not to overdo it, as
shellfish can become quite rubbery if cooked for too long.
DINNER If you are unable to get a hold of fregola to use for this rec-

ipe, Israeli couscous will be a great substitute.

THE MEDITERRANEAN REFRESH Fregola with Clams and Chilis

INSTRUCTIONS
INGREDIENTS
1 lb. fregola
1. Cook the fregola according to the package
¼ cup olive oil
15 minutes.
1 medium red onion,
peeled and thinly instructions until just cooked, approximately
2. Meanwhile, in a medium saucepan, heat the
sliced olive oil to smoking over medium-high heat.
4 cloves garlic, 3. Add the onion, garlic and prosciutto and sauté
peeled and thinly
sliced until softened, about 5–8 minutes.
2 oz. prosciutto, 4. Add the clams, white wine, chicken stock,
diced into ⅛-inch tomato purée and saffron and bring to a boil.
pieces Cover and cook 5–8 minutes, until most of the

1 lb. tiny clams (such clams have opened. Discard any that haven’t
as Manilas), cockles opened.
or mussels, scrubbed
and rinsed 5. Add the cooked fregola to the clams and cook
3-5 minutes longer until the texture resembles
1 cup dry white wine
risotto.
1 cup chicken stock
6. Add the crushed red pepper and stir to
½ cup tomato puree combine.

1 pinch saffron
7. Season with salt and black pepper, to taste,
1 tbsp. crushed red garnish with a generous amount of parsley and
pepper serve immediately.
salt and black pepper
1 bunch Italian
parsley, leaves only

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