Name: Clam and Tomato Fregola
Total time: 1 h
Yield: 4 servings
Ingredients: 250 g (about 9 oz) dry fregola; 3 lb clams in the shell (littlenecks or Manila), scrubbed; 1 can (14.5 oz, 411 g) no-salt-added whole tomatoes with their juice, crushed by hand; 2 cups (174 g) sliced fennel bulb; 3 tbsp olive oil, 2 for the pot and 1 to finish; 1 tsp garlic powder; ½ cup (120 g) of the strained liquor from steaming the clams, measured; 1½ cups water for the fregola; 2 tbsp lemon juice; ¼ cup chopped fresh parsley; ¼ tsp black pepper; ¼ cup water to steam the clams; 1 tbsp salt in 4 cups cold water for soaking the clams, poured away

Ingredients

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250 g (about 9 oz) dry fregola
3 lb clams in the shell (littlenecks or Manila), scrubbed
1 can (14.5 oz, 411 g) no-salt-added whole tomatoes with their juice, crushed by hand
2 cups sliced fennel bulb
3 tbsp olive oil, 2 for the pot and 1 to finish
1 tsp garlic powder
½ cup of the strained liquor from steaming the clams, measured
1½ cups water for the fregola
2 tbsp lemon juice
¼ cup chopped fresh parsley
¼ tsp black pepper
¼ cup water to steam the clams
1 tbsp salt in 4 cups cold water for soaking the clams, poured away

Method

Nutrition

Estimated

Per serving (one quarter of the pot, clams in their shells) · serving size 1 of 4

Calories402

Total fat	12.0 g
Saturated fat	1.8 g
Sodium	411 mg
Total carbohydrate	56.7 g
Dietary fiber	5.6 g
Total sugars	6.2 g
Protein	17.4 g

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asharedpalate.com · asharedpalate.com/fregola-con-arselle