Shellfish is not only an important and popular part of a Mediterranean diet, it is also a pivotal part of a nutritionally dense diet. You can use any type of small clams, cockles or mussels for this recipe. Select local live shellfish where possible for superior taste and freshness. When cooking shellfish, be sure not to overdo it, as shellfish can become quite rubbery if cooked for too long. If you are unable to get a hold of fregola to use for this recipe, Israeli couscous will be a great substitute.
1 lb. fregola
¼ cup olive oil
1 medium red onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 oz. prosciutto, diced into ⅛-inch pieces
1 lb. tiny clams (such as Manilas), cockles or mussels, scrubbed and rinsed
1 cup dry white wine
1 cup chicken stock
½ cup tomato puree
1 pinch saffron
1 tbsp. crushed red pepper
salt and black pepper
1 bunch Italian parsley, leaves only
1. Cook the fregola according to the package instructions until just cooked, approximately 15 minutes.
2. Meanwhile, in a medium saucepan, heat the olive oil to smoking over medium-high heat.
3. Add the onion, garlic and prosciutto and sauté until softened, about 5–8 minutes.
4. Add the clams, white wine, chicken stock, tomato purée and saffron and bring to a boil. Cover and cook 5–8 minutes, until most of the clams have opened. Discard any that haven’t opened.
5. Add the cooked fregola to the clams and cook 3-5 minutes longer until the texture resembles risotto.
6. Add the crushed red pepper and stir to combine.
7. Season with salt and black pepper, to taste, garnish with a generous amount of parsley and serve immediately
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 68g
Total Fat 13g
Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Trans Fat 0.2g
Dietary Fiber 5g
Vitamin A 16% Daily Value
Vitamin C 31% Daily Value
Calcium 3% Daily Value
Iron 69% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here