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Sardinian Fregola with Clams (Fregola sarda con le arselle)


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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