Name: Fregola with Clams
Yield: 4 Servings
Ingredients: 1½ cups fregola (about 10 oz.); Kosher salt; ¼ cup olive oil, plus more for drizzling; 2 garlic cloves, finely chopped; 1 teaspoon crushed red pepper flakes; ½ cup dry white wine; 24 littleneck clams, scrubbed; 2 tablespoons chopped fresh flat-leaf parsley; ½ teaspoon finely grated lemon zest

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

Recipe notes