• a little extra virgin olive oil
  • 2 cloves of garlic unpeeled, squashed
  • 1 fresh chili pepper (to taste)
  • parsley minced
  • 1 sun dry tomato chopped
  • 1 glass vermentino white wine
  • a chunk of butter
  • bottarga powder and sliced to taste
  • 1 kg clams
  • 500/700 g mussels
  • 3 cups of fregola pasta

  1. Clean up the mussels by scraping off the shells with a serrated knife, then put them in a pot with a lid better if you toss them in a pressure pot
  2. Drizzle with olive oil and wait for the mussels to open up with a bright heat to get their broth out.
  3. Divide the broth from the mussels and dilute it with water to cut the excess of salt.
  4. The clams will rest in salty water for 1 or 2 hours to extract the sand.
  5. Heat the oil in a different large pan. Add the squashed unpeeled garlic, the sun dried tomato, the chili pepper and the parsley and make them sauté for a while.
  6. Put the clams well drained in the pot a raise up the burner, after a while pour the wine and wait for it to evaporate. Add the fregola that might have been previously toasted. Bring to cook with a low heat adding the mussels broth little by little as needed.
  7. When the fregola is al dente and firm make it creamy with the butter, add the mussels and serve with bottarga powder on top of it.