Fregola

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.