When I looked through the last issue of bon appetit, I saw a picture of fregola with clams. The picture made me want to cook the dish immediately and I didn't even bother reading the recipe. I added white beans to my dish to make it more healthy and filling. It doesn't take longer than 15 minutes to make it and tastes absolutely great. If you can't get Fregola or Israelian Couscous feel free to use any small shaped pasta that you can get.
Fregola with Clams
½ Onion, chopped
1 clove of Garlic, chopped
20 Manila clams
½ bunch Parsley, chopped
1 cup Fregola or Pasta
½ can White Beans, drained
1 Tomato, chopped
2 T Olive Oil
½ glass White Wine, or more as needed
Heat Olive Oil in a pan. Add chopped onions, garlic and a pinch of salt and let cook until soft and golden.
In the meantime, heat a pot with water, when it comes to a boil add the Fregola and let cook for 6 - 8 minutes. Drain.
Add the white wine to the onions, bring to a simmer then add the clams, the beans and the tomato. Put a lid on the pan and let cook until the clams have opened. Discard any unopened clams. Add the drained fregola and the parsley and stir. Let cook for 2 minutes more so that the flavors can melt. Taste with salt and pepper and serve.