Fregola with Clams and Mussels

Ingredients

• 6 servings pepper black freshly ground
• 6 ounces cherry tomatoes 
• 3 cups chicken stock see 
• 0.5 cup flat-leaf parsley fresh chopped
• 2  garlic cloves chopped
• 1 tablespoon kosher salt plus more for seasoning
• 12  little neck clams cleaned
• 1 cup marsala wine dry
• 12  mussels cleaned
• 0.3 cup olive oil 
• 1 medium onion chopped
• 3.3 cups fregola pasta 
• 3 cups water 

Equipment

• bowl
• frying pan
• pot
• wooden spoon
• dutch oven
• tongs

Directions

1. In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven.
4. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes.
5. Add the garlic and cook for 1 minute longer.
6. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon.
7. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
8. Using tongs, remove the shellfish from the pan and reserve.
9. Drain the pasta and transfer to a large serving bowl.
10. Pour the shellfish cooking liquid over the fregola.
11. Add the remaining olive oil and 1/4 cup of the parsley and toss.
12. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.