Fregola with Clams and Chickpeas in Tomato Broth

Fregola with Clams and Chickpeas
Category: First Course
Servings: 4

Ingredients

Instructions

1. Prepare the Chickpeas: The chickpeas need to be soaked in water for at least 12 hours or overnight. Once rehydrated, drain them and cook in salted water until tender, which should take about 2 hours. Alternatively, for quicker preparation, you can pressure-cook the dried chickpeas with a pinch of salt and a sprig of rosemary for about 50 minutes.

2. Cook the Clams: While the chickpeas are cooking, focus on the clams. Rinse them thoroughly, place them in a large pot, and cover with a lid. Let them cook over medium heat until all the shells open. Once cooked, discard any unopened shells.

3. Prepare the Tomato Sauce: Filter the cooking liquid from the clams and set it aside. In a separate pan, heat a splash of olive oil and sauté 2 garlic cloves (whole or crushed depending on your preference) with a tablespoon of chopped parsley. Add the canned peeled tomatoes, stirring occasionally.

4. Combine Flavors: Once the garlic has infused the oil, remove it with tongs. Pour in the clam cooking liquid and bring everything to a gentle simmer. Add the fregola to the mixture and stir well, ensuring the pasta absorbs all the flavorful liquid.

5. Add the Clams and Chickpeas: Once the fregola is cooked to your liking, add the cooked chickpeas and the shelled clams (discarding any shells you didn’t reserve for garnish). Stir everything together to combine, then turn off the heat.

6. Finish and Serve: Season with salt and pepper to taste, then add a final sprinkling of chopped parsley for freshness. Garnish with the reserved clams in their shells, drizzle with extra virgin olive oil, and serve immediately.

Enjoy the harmonious blend of fregola, tender chickpeas, and savory clams in this deliciously Mediterranean-inspired dish. Perfect for a light yet satisfying first course!

Nutritional Information (Per Serving)