Fregula with clams and chilis

 
                       Fregula With Clams And Chilis
 
 Recipe By     : Molto Mario MB1D24
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tablespoons   extra virgin olive oil
    1      Medium        red onion -- thinly sliced
    4      Cloves        garlic -- thinly sliced
    2      Ounces        prosciutto -- in 1/8" dice
    1      Pound         tiny clams, cockles or manilas -- scrubbed and rinsed
    1      Cup           dry white wine
    1      Cup           chicken stock
    1      Pinch         saffron
      1/2  Cup           basic tomato sauce
    1      Tablespoon    hot chili flakes
    1      Pound         dried saffron
    1      Bunch         Italian parsley, leaves removed -- but whole
 
 Bring 6 quarts water to boil and add 2 tablespoons salt.
 
 In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high
 heat. Add onion, garlic and prosciutto and saute until softened. Add clams,
 white wine, saffron, chicken stock and tomato sauce and bring to a boil.
 Meanwhile, cook fregula according to package
 
 instructions, roughly 20 minutes. Drain and add to clam pot and cook until
 texture and liquidity resemble risotto. Add chili flakes and parsley, stir
 through and serve.
 
 Yield: 4 servings
 
 
 
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