Preparazione

1Parboil the fregola in plenty of salted water for 4 minutes, drain and place on a small oven tray.

2Pour two spoonfuls of extra-virgin olive oil into a pan and add half a clove of garlic. As soon as it begins to sizzle, add the clams and cover until the shells open.

3Then remove the clams from their shells and filter the cooking liquid.

4In a small saucepan, place two spoonfuls of extra-virgin olive oil, 4 slivers of chilli pepper, the other half clove of garlic and fry gently.

5Then add the courgette sliced thinly and the chopped almonds.

6Continue to fry gently for a few seconds then add three or four spoonfuls of the filtered clam cooking liquid, adding another 4 spoonfuls of water.

7Add the fregola and simmer on low heat.

8When the liquid has been almost completely absorbed add the clams and the basil, then sprinkle well with olive oil and serve.