Sardinian couscous with clams

• Seafood

  • 1 kg Clams, small

• Produce

  • 1 Banana shallot
  • 1/2 tsp Chilli flakes, Dried
  • 2 cloves Garlic
  • 2 tbsp Parsley

• Canned Goods

  • 750 ml Chicken stock, light
  • 1 tbsp Tomato puree

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 4 tbsp Vermouth, dry red

• Other

  • 200g/7oz fregola

Found on nonnascooking.com

Description

Directions

• Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.
• Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.
• Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil.
• Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10-12 minutes (or as instructed on the fregola packet).
• Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.
• Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go.