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Fregola with heart clams, zucchini, fresh almonds and chilli

RECIPE PREPARED WITH LA CASA DEL GRANO SA FREGULA SARDA GRANDE

PREPARATION

20

MIN

COOKING

8/10

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Blanch the fregola in a generous amount of salted water for 4 minutes, then drain and arrange in a small casserole
  2. Pour 2 tablespoons of extra virgin olive oil and 1/2 clove of garlic into a pan and when it starts to sizzle, add the clams and cover until the shells open
  3. Then shell them and strain the cooking water
  4. In a separate pot, pour two tablespoons of extra virgin olive oil, 4 rings of chilli pepper, the other 1/2 clove of garlic and sauté
  5. Then add the thinly sliced zucchini and chopped almonds
  6. Continue sautéing for a few seconds and add 3 or 4 tablespoons of strained clam cooking water, plus 4 tablespoons of natural water
  7. Then add the fregola and continue cooking over low heat
  8. When the liquid has almost completely dried up, add the clams, basil, stir well with extra virgin olive oil and serve

Ingredients

  • 320 g La Casa del Grano “Sardinian Sa Fregula grande”
  • 1 small fresh zucchini
  • 300 g of ribbed heart clams
  • 10 fresh almonds
  • Basil q.s.
  • 1 small red chilli pepper
  • Extra virgin olive oil
  • 1 clove of garlic
  • Salt and pepper q.s.

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