Fregola with Clams

Ingredients

• 0.5 cup cooking wine dry white
• 10 ounces fregola 
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves finely chopped
• 4 servings kosher salt 
• 0.5 teaspoon lemon zest finely grated
• 24  littleneck clams scrubbed
• 0.5 cup olive oil plus more for drizzling
• 1 teaspoon pepper flakes red crushed

Equipment

• bowl
• pot

Directions

1. Cook fregola in a large pot of boiling saltedwater, stirring occasionally, until veryal dente, 6–8 minutes; drain.
2. Meanwhile, heat 1/2 cup oil in a Dutchoven or other large heavy pot over medium-highheat.
3. Add garlic and red pepper flakesand cook, stirring, until fragrant, about30 seconds. Carefully add wine; bring to aboil, reduce heat, and simmer until reducedby half, about 3 minutes.
4. Add clams, cover, and cook, transferringclams to a bowl as they open (discard anythat do not open), 6–8 minutes.
5. Add fregolato cooking liquid in pot and cook, stirring,until fregola is tender and sauce is slightlythickened (there should still be plenty ofliquid), about 2 minutes. Return clams topot and cook until warmed through.
6. Divide fregola and clams among bowls,drizzle with oil, and top with parsley andlemon zest.