Fregola with Clams and Mussels (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
3 cups chicken stock |
3 cups water |
1 tablespoon kosher salt, plus more for seasoning |
1 pound (3 1/4 cups) fregola pasta |
1/4 cup plus 3 tablespoons olive oil |
1 medium onion, chopped |
freshly ground black pepper |
2 garlic cloves, chopped |
1 cup dry marsala wine or dry sherry |
1 cup (about 6 ounces) grape or cherry tomatoes |
12 little neck clams, cleaned |
12 mussels, cleaned |
1/2 cup chopped fresh flat-leaf parsley |
Directions:
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.
2. 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.
3. 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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