Fregola + Clams, Artichokes and Broccoli Rabe

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Briny and sweet, clams are a wonderful weeknight treat. They cook quickly, are absolutely delicious. and are high in micronutrients like selenium, B12 and zinc.

Ingredients

1 1/2 cups fregola
2 pounds little neck clams (or manilla clams)
1/4 cup extra virgin olive oil + more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 cup (250g) dry white wine (like a dry riesling, pinot grigio or sauvignon blanc)
1/2 bunch broccoli rabe, trimmed of fibrous ends
1/2 can artichokes, quartered
Zest and juice of one lemon
Kosher salt to taste
To serve: Good sourdough bread for grilling or toasting

Chef Tips

You may not need extra salt as the clams will release it’s own natural briny liquid.

Preparation

Step 1

Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain and set aside.

Step 2

Meanwhile, heat ¼ cup oil in a Dutch oven or other large heavy pot over medium heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 2 minutes.

Step 3

Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes. Add fregola, broccoli rabe and artichokes to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.

Step 4

Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.