Ingredients
- 320gr Fregola
- 500gr mussels and 500gr clams
- 250gr Cherry tomatoes
- Bottarga
- 2 garlic cloves
- Chili pepper
- Parsley
- Extra virgin olive oil
- Salt & pepper
Preparation of the recipe
1
In a pan with EVO oil, roast garlic and chili pepper and add clean clams and mussels.
2
Cook them with the lid on until they are open.
3
Add cherry tomatoes, parsley and pepper. (Be careful with salt because bottarga, our final touch, is pretty sapid!)
4
Cook the fregula in salted hot boiling water.
5
Drain the pasta in the pan and mix with the seafood.
6
Serve it, and add a teaspoon of bottarga at the very end!
