Страница 48

Spicy Sicilian Clam Soup with Fregola

PAIR WITH

Olive and Prosciutto Rolls

(PAGE 163)

Roasted Garlic Focaccia

(PAGE 142)

If you love linguini and clams in red sauce, then you’ll love this Sicilian soup. The pasta ribbons are replaced by small, BB-size toasted pasta called

fregola,

which simmers in a saucy broth of garlic, anchovies, seafood broth, and good-quality jarred marinara sauce. It’s lightning-quick and ticks all the boxes when I’m craving Mediterranean shellfish

.

I love to soak up the briny broth with a roll wrapped in salty prosciutto

(see page 163)

or a wedge of garlicky focaccia

(see page 142)

, but on really lazy nights, a slice of buttered toast sprinkled with garlic powder will do the trick

.

SERVES

4

ACTIVE TIME

15

MINUTES

TOTAL TIME

30

MINUTES

3 lb [1.4 kg] Manila or littleneck clams

2 Tbsp extra-virgin olive oil

1 medium yellow onion, finely chopped

3 large garlic cloves, thinly sliced

3 oil-packed anchovies

1

/

2

cup [120 ml] dry white wine

4 cups [960 ml] seafood broth, bottled clam juice, or chicken broth

(see page 17)

1

1

/

2