Ingredients
- 2 prosciutto in
- 1 onion thinly (red sliced)
- 1 tiny clams
- 1 bunch italian parsley
- 1/8 dice
- 240 ml dry wine (white)
- 240 ml chicken stock
- 120 ml basic tomato sauce
- 65 gr saffron (dried)
- 60 ml extra-virgin olive oil
- 9 gr chili flakes (hot)
- 1 gr saffron
- 4 slices garlic thinly (cloves sliced)
Bring 6 litre water to boil and add 2 tablespoons salt.
In a dozen to 36 cm 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.
