Sardinian couscous with clams recipe
 At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina grains, and thus most comparable to the larger Midde-Eastern or Israeli couscous which could be used in its stead. 1kg/2lb 4oz small clams, such as palourde1 tbsp olive oil1 banana shallot, finely chopped2 cloves garlic, peeled½ tsp dried chilli flakes1 tbsp tomato purée750ml/1¼ pint light chicken stock4 tbsp dry red vermouth200g/7oz fregola2 tbsp chopped parsley, plus more for sprinkling 1kg/2lb 4oz small clams, such as palourde 1 tbsp olive oil 1 banana shallot, finely chopped 2 cloves garlic, peeled ½ tsp dried chilli flakes 1 tbsp tomato purée 750ml/1¼ pint light chicken stock 4 tbsp dry red vermouth 200g/7oz fregola 2 tbsp chopped parsley, plus more for sprinkling Method Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil.Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet).Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed. Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed. Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown. Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown. Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil. Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil. Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet). Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet). Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded. Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go.