For ➍ 350 g fregola sarda
1.5 kg clams/ vongele
1 l fish or vegetable stock
2 cloves of garlic
2 large fennels, cut in small cubes, stems reserved
1 bunch of flat-leaf parsley, chopped finely
1 organic lemon, juice & zest
1 glass of white wine
sea salt & pepper
extra virgin olive oil
If you still have to clean the shells yourself, soak them in a large container of cold water beforehand. Then rinse them under the tap. The mussels will then open for a moment and you can rinse away the sand.
Boil a pan of water with the fish or vegetable stock.
Take a deep pan and now add a dash of olive oil. Cut 1 clove of garlic into slices and fry it together with the fennels for 5 m on medium heat until the fennel is translucent and just turns a brown color. Add the fregola and stir well.
Add enough stock (approximately the same volume as the pasta) to the risotto, reduce heat and cover with a lid for +/- 10 m. Fill if necessary. add extra stock.
5-6 m before the end of the risotto cooking time, cook the clams. Place a large frying pan or wok over low heat with a dash of olive oil.
Crush 1 clove of garlic and fry with the skin on briefly in the oil. Remove after the oil has been seasoned.
Add the shells, increase the heat and add a dash of white wine. Cover the pan with a lid and cook the shells for a few m. Shake the pan regularly to ensure they all open.
After 10-12 minutes, when the fregola is just al dente and the mixture looks soupy, stir in the clams and the cooking liquid with a little chopped parsley and the lemon zest.
Squeeze half a lemon and add it, season the pasta with salt and pepper.
Serve the dish in bowls with some of the fennel fronds kept aside and a drizzle of olive oil on top.
