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Spicy Sicilian Clam Soup with Fregola
PAIR WITH
Olive and Prosciutto Rolls
(PAGE 163)
Roasted Garlic Focaccia
(PAGE 142)
If you love linguini and clams in red sauce, then you’ll love this Sicilian soup. The pasta ribbons are replaced by small, BB-size toasted pasta called
fregola,
which simmers in a saucy broth of garlic, anchovies, seafood broth, and good-quality jarred marinara sauce. It’s lightning-quick and ticks all the boxes when I’m craving Mediterranean shellfish
.
I love to soak up the briny broth with a roll wrapped in salty prosciutto
(see page 163)
or a wedge of garlicky focaccia
(see page 142)
, but on really lazy nights, a slice of buttered toast sprinkled with garlic powder will do the trick
.
SERVES
4
ACTIVE TIME
15
MINUTES
TOTAL TIME
30
MINUTES
3 lb [1.4 kg] Manila or littleneck clams
2 Tbsp extra-virgin olive oil
1 medium yellow onion, finely chopped
3 large garlic cloves, thinly sliced
3 oil-packed anchovies
1
/
2
cup [120 ml] dry white wine
4 cups [960 ml] seafood broth, bottled clam juice, or chicken broth
(see page 17)
1
1
/
2
cups [360 ml] marinara sauce from a jar
3
/
4
cup [135 g] fregola pasta or Israeli couscous
1 Tbsp chopped fresh oregano, or 1
1
/
4
tsp dried oregano
2 pinches red chile flakes
Sea salt
Freshly ground black pepper
3 Tbsp finely chopped fresh Italian parsley
1 lemon, cut into 6 wedges
1.
Place the clams in a large bowl of cold water and swish gently to dislodge any grit.
Drain and repeat with two more changes of water.
Discard any clams with cracked shells, or shells that do not close when tapped.
Drain the clams and place them in the refrigerator, covered with a damp paper towel, until ready to cook.
2.
Heat the oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion and sauté until it begins to brown, about 4 minutes.
Add the garlic and anchovies and cook, stirring constantly until fragrant, about 30 seconds.
3.
Add the wine to the pot and cook until half of it has evaporated, about 1 minute.
Add the seafood broth, marinara sauce, fregola, oregano, and red chile flakes.
Cover and bring to a simmer.
Reduce the heat to medium-low and simmer, stirring occasionally, until the fregola is just tender, about 8 minutes.
4.
Gently fold the clams into the broth mixture, cover, and simmer until the clams open, 5 to 8 minutes.
Check frequently and don’t overcook the clams; they will become rubbery quite quickly.
Discard any clams that don’t open.
Season with salt and pepper.
5.
Ladle the soup into bowls, sprinkle with the parsley, and serve with the lemon wedges.
GET AHEAD:
You can make the broth (without the clams) and store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Reheat the broth gently. Add a bit of water or shellfish broth if necessary to adjust the consistency. Add the clams once the broth begins to simmer and proceed as directed.