Italian recipe for Sardinian-style vongole (clams) with fregola (pasta), peas and parsley pesto

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