Fregola with Clams and Mint

Ingredients

• 12 ounces fregola
• 2 pounds littleneck clams, scrubbed
• 3 garlic cloves, sliced
• 1/2 cup white wine
• 1 lemon, zested
• 1/2 cup parsley, chopped
• 1/2 cup fresh mint, chopped
• Red pepper flakes, olive oil, salt, and pepper

Method

1. Cook fregola in salted water until just tender, then drain.
2. Cook garlic and red pepper flakes in olive oil until fragrant.
3. Add clams and wine, cover, and cook until clams open.
4. Toss fregola into the clam juices with lemon zest.
5. Fold in parsley and mint before serving.