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| 4 Esslöffel | olive oil extra virgin |
| 1 mittel | red onion thinly sliced |
| 4 | cloves garlic thinly sliced |
| 2 x ca. 30 g | Prosciutto, in 1/8" dice |
| 1 x ca. 450 g | Tiny clams, cockles or manilas, scrubbed and rinsed |
| 1 Tasse | white wine dry |
| 1 Tasse | chicken stock |
| 1 Prise | Saffron |
| 1/2 Tasse | tomato sauce basic |
| 1 Esslöffel | Hot chili flakes |
| 1 x ca. 450 g | Saffron dried |
| 1 Bund | Italian parsley, leaves removed, but whole |
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Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high heat. Add onion, garlic and prosciutto and saute until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil. Meanwhile, cook fregula according to package
instructions, roughly 20 minutes. Drain and add to clam pot and cook until texture and liquidity resemble risotto. Add chili flakes and parsley, stir through and serve.
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