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4 dozen littleneck clams, scrubbed and rinsed
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
About 2 cups diced tomato (either canned or fresh plum tomatoes)
Pinch of hot red pepper flakes
Pepper, to taste
1 cup whte wine
2 tablespoons coarsely chopped flat-leaf parsley
4 cups of good quality chicken broth
2 cups fregola
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