Fregula With Arselle

Preparation:

Preparation: Wash the clams carefully and let them drain for at least 1 hour in water and salt. Once this period has elapsed, drain them, bring them to the fire in a large, low saucepan and let them open to heat; as they open, take them out of the pan and place them on a plate. When they are all open, the shells are separated and the part of the valve containing the mollusc is kept; a strainer covered with gauze is placed on a bowl and the remaining liquid is poured into it. A sauté is prepared by heating a glass of oil in a pan, preferably earthenware, and adding the whole cloves of garlic. Extract the garlic as soon as it is cooked and add the 2 spoonfuls of tomato paste, stir well until the sauce is soaked in oil, then pour a large glass of hot water and strain the clam liquid. As soon as it boils, add the prepared half clams, a handful of chopped parsley and finally 4-6 spoonfuls of fregula. Cook everything for 7-8 minutes and put it in the bowl.