The lemon and parsley in this recipe makes for a light and refreshing pasta dish, we have used hard shell clams, but you could use prawns, palourde clams or even lobster, just adapt the recipe to suit the seafood.

Serves Four


  • 300g fregola 
  • olive oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon crushed chilli flakes
  • 120ml dry white wine
  • 2kg hard shell clams, scrubbed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • zest of a lemon finely grated


Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain.

Meanwhile, heat some olive oil in a large heavy pan over medium-high heat. Add garlic and chilli flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.

Add clams, cover, and cook for about 10 minutes until the majority of the clams are open and transfer to a dish, discard any that do not open. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.

Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.


Recipe and picture Epicurious