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Soup of Fregula with Baby Clams (Fregula kin Arsellas) Recipe
- 24 littleneck clams or cockles
- 5 cups fish stock (or vegetable stock)
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 small bunch flat leaf parsley, finely chopped
- 1 pinch crushed red pepper
- Sea salt
- 1 1/2 cups fregula
- 1 pinch saffron
- 3 medium Roma tomatoes, seeded and diced
- Grated zest of 1 lemon
Directions:View on Chow
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