Fregola with clams in broth

Thoroughly clean the Fresh clams by soaking them in cold, salted water for at least 30 minutes, changing the water once or twice, to encourage them to expel any sand.

Peel and thinly slice the Garlic. Wash and finely chop the Fresh flat-leaf parsley.

In a large, deep pan or pot, heat the Extra-virgin olive oil over medium heat. Add the sliced Garlic and Red pepper flakes and sauté gently until the Garlic is fragrant but not browned, about 2 minutes.