Recipe courtesy of Eric Greenspan
Recipe courtesy of Eric Greenspan
Watch how to make this recipe.
Fregola with Little Neck Clams and Lemon-Parsley-Walnut Pistou
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 265 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 265 mg
Ingredients
Directions
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25m
Easy
CLASS
- Bring a large pot of salted water to a boil. Cook the fregola until al dente, 6 to 8 minutes. Drain.
- Meanwhile, heat a large skillet over high heat. Add the clams and wine, cover and bring to a boil. Reduce the heat to a simmer, cover and cook, gently shaking the skillet occasionally, until the clams open, 6 to 8 minutes. Transfer the open clams with tongs to a medium bowl and discard any that do not open; reserve the liquid in the skillet.
- Add the fregola to the skillet and cook, stirring occasionally, until tender and the sauce is thickened, about 2 minutes. Remove from the heat and keep warm.
- In a blender, combine the parsley, garlic, walnuts, olive oil, lemon juice and 1/2 teaspoon salt; blend until smooth. Stir the pistou into the fregola and return the clams to the skillet. Sprinkle with the lemon zest and serve.
