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Fregula With Clams And Chilis chicken, import, new, text 4 tablespoon extra virgin olive oil 1 medium red onion -- thinly sliced 4 cloves garlic -- thinly 1 sliced 2 oz prosciutto -- in 1/8 dice 1 lb tiny clams, cockles or 1 manilas -- scrubbed and 1 rinsed 1 cup dry white wine 1 cup chicken stock 1 pinch saffron 1/2 cup basic tomato sauce 1 tablespoon hot chili flakes 1 lb dried saffron 1 bunch italian parsley, leaves 1 removed -- but whole 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. Yield: 4 servings Recipe By : Molto Mario MB1D24 From: Sue Date: 26 May 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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