Fregula is a kind of Sardinian coarse-grain couscous - made of granules the size of lentils. It owes its name to the Italian verb fregare (to rub) as it is hand made by continuously rubbing the semolina dough in a large terracotta round saucer.

Ingredients - Serves 4

500 g clams (Cocciula)
2 cloves of garlic
500 g peeled tomatoes
glass of Vermentino wine (or a dry - crisp white wine such as Riesling or Pinot Gris)
500g Fregula pasta
chopped parsley

Method

Rinse the clams - put them in a pot and on the stove - on medium fire. Take the open clams out and keep their juices on the bottom.

Saute the garlic and tomatoes - then add the clams' juice and the wine. Turn up the stove - let cook for 8 minutes then pour in the Fregula. Let cook for another 8 minutes then add parsley and serve in terracotta cups