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
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Kosher salt

1 1/2 cups fregola

28 little neck clams, scrubbed

1/2 cup dry white wine

1 bunch Italian parsley, stems removed

2 cloves garlic

1 cup toasted walnut halves

1/2 cup extra-virgin olive oil

2 lemons, zested, plus 1/4 cup fresh lemon juice


  1. Bring a large pot of salted water to a boil. Cook the fregola until al dente, 6 to 8 minutes. Drain.
  2. 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.
  3. 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.
  4. 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.
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