Boil 80g fregula in salted water for 8 to 10 mins. Rinse under cold water and drain.
Rinse and drain 500g clams. Warm 15 ml olive oil, add the clams and 3 finely hacked cloves of garlic. Season with pepper and salt.
When (after 2 mins) the shells open, add 80 ml white wine and reduce till 25% is left. Then add 2 finely diced shallots, 2 peeled and cubed tomatoes, 2 tbsp hacked olives, 2 tbsp salted butter, 8 tbsp cooked fregula and 1 tsp chili flakes.
Shake the clams. Taste and add salt and black pepper if needed.
Add 10g hacked parsley, 10g finely cut chives and 3 tbsp hacked pistachio nuts.
Drip 15ml olive oil over it as well as the juice and zest of a lime
Recipe by Sergio Herman
Follow me on Instagram: @peterschoenmaker7
No comments:
Post a Comment