Ingredients
- 1kg veracious clams
- 380g Sardinian fregola
- 200g chickpeas
- 30g chopped parsley
- 1 glass prosecco Casa Rinaldi
- 2 garlic cloves, with skin
- Extra virgin olive oil
- Salt
- Pepper
Preparation of the recipe
1
Clean the clams and open them in a pan with oil, garlic, and Prosecco.
2
Strain the clam water into a large pan and add the Casa Rinaldi chickpeas.
3
Shell half of the clams and set them aside.
4
Cook the fregola Casa Rinaldi until it is 2/3 of the way through the cooking time indicated on the package (about 10 minutes).
5
Drain the fregola into the pan with the water and chickpeas and finish cooking. If necessary, add a ladle of cooking water.
6
Add both shelled and unshelled clams along with the chopped parsley, and continue cooking for about a minute.
Serve in a soup bowl.
