Fregola with Clams and Mussels

Total Time:
15 min
5 min
10 min

4 to 6 servings

  • 3 cups chicken stock
  • 3 cups water
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1 pound (3 1/4 cups) fregola pasta
  • 1/4 cup plus 3 tablespoons olive oil
  • 1 medium onion, chopped
  • Freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 cup dry Marsala wine or dry sherry
  • 1 cup (about 6 ounces) grape or cherry tomatoes
  • 12 little neck clams, cleaned
  • 12 mussels, cleaned
  • 1/2 cup chopped fresh flat-leaf parsley

In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.

Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

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