For ➋250-300 g fregola
500 g vongele clams
3 cloves of garlic, pressed or chopped
1 sweet onion, finely chopped
2 stalks of celery, finely chopped
15 cl white wine
100 g Parmigiano
2 tbs mascarpone
zest of 1 lemon
handful of parsley, finely chopped
salt & pepper
olive oil
Fry the onion and garlic in a dash of olive oil over medium heat until they start to colour. Add the celery and let it stew a little. Rinse the clams well under cold water and let them drain. Add them to the pan and deglaze with the white wine. Let them cook for 3-4 m with the lid on until the clams open. Remove them with a slotted spoon, so that the cooking liquid remains in the pan.
In the meantime, cook the fregola as indicated on the packaging (probably 10 m).
Let the clam juice in the pan simmer for another 2-3 m for extra flavour.
Add the cooked fregola to the pan with the reduced clam juice. Stir in the mascarpone, salt and pepper, chopped parsley and grated Parmigiano. Add the clams (either shelled or with shells). Finish with some extra pepper, a drizzle of olive oil and some more parsley.
