Sαrdiniαn fregolα with botαrgo and clams

Ingredients for 4 people:

400 g Sardinian Fregola
mullet bottarga
1/2 glass white wine
1 clove of garlic
parsley
300 g genuine clams
5 pachino tomatoes
1 fresh bay leaf
1 hot pepper
extra virgin olive oil

Preparation time: 60 minutes
Cooking time: 20 minutes

METHOD

Wash clams carefully and soak in cold water and a pinch of cooking salt.
Sauté in oil, in a large frying pan, the hot pepper, the bay leaf and the garlic and discard them when transparent. Add the clams, pour in the wine and allow liquid to evaporate. Add the tomatoes cut into small pieces and cook over a very low heat; when cooked add the grated bottarga. Meanwhile, cook in lots of salted boiling water the sardinian fregola for 5 minutes. Strain, save a ladle of cooking water and pour into the frying pan with the clam sauce. Finish cooking the fregola, adding the cooking water you have saved, and thicken on a slow heat until the pasta is cooked.
Sprinkle with α little more bottarga and the finely chopped parsley, add a little oil.