Recipe - Fregula With Clams And Chilis

4 tablespoon Extra virgin olive oil
1 md Red onion, thinly cut or sliced up
4 Cloves garlic, thinly cut or sliced up
2 ounce Prosciutto, in 1/8" dice
1 pound Tiny clams, cockles or
manilas, scrubbed and
rinsed
1 cup Dry white wine
1 cup Chicken stock
1 pn Saffron
One half cup Basic tomato sauce
1 tablespoon Hot chili flakes
1 pound Dried saffron
1 bn Italian parsley, leaves
removed, but whole

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch 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.

Yield: 4 servings

Recipe by: Molto Mario MB1D24 Posted to MCRecipe Digest V1 #620 by Sue
suechef@sover.net on May 26, 1997