| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Extra virgin olive oil |
| 1 |
|
Red onion, thinly sliced |
| 4 |
|
Cloves garlic, thinly sliced |
| 2 |
oz |
Prosciutto, in 1/8" dice |
| 1 |
lb |
Tiny clams, cockles or |
|
|
manilas scrubbed and |
|
|
rinsed |
| 1 |
c |
Dry white wine |
| 1 |
c |
Chicken stock |
| 1 |
pn |
Saffron |
| 1/2 |
c |
Basic tomato sauce |
| 1 |
T |
Hot chili flakes |
| 1 |
lb |
Dried saffron |
| 1 |
|
Italian parsley, leaves |
|
|
removed but whole |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to
14-inch frying pan, heat olive oil to smoking over medium high heat.
Add onion, garlic and prosciutto and saute until softened. Add clams,
white wine, saffron, chicken stock and tomato sauce and bring to a
boil. Meanwhile, cook fregula according to package instructions,
roughly 20 minutes. Drain and add to clam pot and cook until texture
and liquidity resemble risotto. Add chili flakes and parsley, stir
through and serve. Yield: 4 servings Recipe by: Molto Mario MB1D24
Posted to MC-Recipe Digest V1 #620 by Sue <suechef@sover.net> on May
26, 1997
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