Ingredients Jump to Instructions ↓

  1. 3 cups chicken stock

  2. 3 cups water

  3. 1 tablespoon kosher salt , plus more for seasoning

  4. 1 pound (3 1/4 cups) fregola pasta

  5. 1/4 cup plus 3 tablespoons olive oil

  6. 1 medium onion , chopped Freshly ground black pepper

  7. 2 garlic cloves, chopped

  8. 1 cup dry Marsala wine or dry sherry

  9. 1 cup (about 6 ounces) grape or cherry tomatoes

  10. 12 little neck clams, cleaned

  11. 12 mussels, cleaned

  12. 1/2 cup chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a large pot, combine the chicken stock , water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven . Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes , and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish. Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.


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