How to make Fregula With Clams And Chilis

How to make Fregula With Clams And Chilis

Calories: 218
Serves: 4
Prep. Time: 0:00
Category: Main Dish, Italian / Pasta / Pizza, Seafood / Shellfish

4 tablespoons extra-virgin olive oil
1 medium red onion
4 garlic cloves
2 ounces prosciutto
1 pound tiny clams, cockles or manilas
1 cup dry white wine
1 cup chicken stock
1 pinch saffron
1/2 cup Basic Tomato Sauce
1 pound dried fregula
1 tablespoon hot chili flakes
1 bunch Italian parsley
but left whole


one line for each direction. When saved the lines will be numbered.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch frying pan, heat olive oil to smoking over medium-high heat. Add onion, garlic and prosciutto and saute until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil.
Meanwhile, cook fregula according to package instructions, roughly 20 minutes. Drain and add to clam pot and cook until texture and liquidity resemble risotto. Add chili flakes and parsley, stir through and serve.
This recipe yields 4 servings.

Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 218 Calories from Fat 74.6%

Total Fat 15g
Cholesterol 10mg
Sodium 932mg
Carbohydrate 6g
Dietary Fiber 1g
Protein 5g
Points 6
Exchanges: 0 Grain(Starch)

Leave a Reply

Your email address will not be published. Required fields are marked *