Name: Lemony Fregola with Cockles and Herbs
Yield: 4 servings
Ingredients: ¼ teaspoon kosher salt, plus more; 1 4-inch piece rhubarb, finely chopped (about ⅓ cup; optional); 1 tablespoon finely chopped Meyer lemon or regular lemon (flesh and peel); 8 ounces medium fregola; ¼ cup olive oil, plus more for drizzling; 4 garlic cloves, thinly sliced; 1 cup dry white wine; 2 pounds cockles, Manila clams, or littleneck clams, scrubbed; 4 tablespoons unsalted butter, cut into pieces; 1 cup torn basil leaves; 3 tablespoons finely chopped chives; 3 tablespoons finely chopped parsley; Crushed red pepper flakes (for serving)

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Gentl & Hyers

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

Recipe notes