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