Ingredients
- 2 prosciutto in
- 1 onion thinly (red sliced)
- 1 tiny clams
- 1 bunch italian parsley
- 1/8 dice
- 1 cup dry wine (white)
- 1 cup chicken stock
- 1/2 cup basic tomato sauce
- 1 pound saffron (dried)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon chili flakes (hot)
- 1 pinch saffron
- 4 slices garlic thinly (cloves sliced)
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high heat. Add onion, garlic and prosciutto and saute until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil. Meanwhile, cook fregula according to package instructions, roughly 20 minutes. Drain and add to clam pot and cook until texture and liquidity resemble risotto. Add chili flakes and parsley, stir through and serve.
