Fregola with Little Neck Clams and Lemon-Parsley-Walnut Pistou
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 12
- Sodium
- 265
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.