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Fregola, Nieddittas and clams.

Fregola, Nieddittas and clams.

Serves 4.

  • 240 g of handmade fregua
  • 300 g of Nieddittas
  • 300 g mixed clams (our local and heart)
  • 100 g ripe tomatoes, diced
  • Half a clove of garlic
  • A few leaves of parsley
  • Basil
  • Half a fresh chilli pepper
  • 3 dessert spoons extra virgin olive oil

Method.

Cook the fregola in a large pan of salted water for 4 minutes, drain and set aside.

Put the Nieddittas and clams in a saucepan to open, with 2 dessert spoons of extra virgin olive oil, a sprig of parsley and a little garlic.

Once open, drain, keeping the cooking water, filter it and put the shelled Nieddittas and clams back in.

Lightly fry the chopped parsley, a little garlic and some chilli pepper, add the tomatoes, some basil leaves and cook for a few minutes.

Now add a glass of water and two ladles of cooking water from the Nieddittas and clams to the sauce, bring to the boil and add the fregola. Continue cooking for 2 minutes, remove from heat and add the Nieddittas and clams, 2 dessert spoons extra virgin olive oil and a few basil leaves, season to taste and serve.

The dish should be soupy, as tradition dictates.

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