Italian recipe for Sardinian-style vongole (clams) with fregola (pasta), peas and parsley pesto
Tracking down the Sardinian pasta shape is worth the extra effort for its nutty, toasted aroma.
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Ingredients
- 1¼ cups fregola (can substitute orzo if fregola is hard to find)
- 1kg vongole (can use pipis)
- 2 tbsp + 3 tbsp extra virgin olive oil, plus extra to garnish
- 1 large banana shallot, sliced thinly
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 bunch parsley, leaves picked
- 1 bunch garlic chives (or regular chives), roughly chopped
- 1 cup fresh or frozen peas
- 1 lemon, cut into 4 wedges
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