Fregola con Arselle

Begin by purging the Arselle: place them in a large bowl with cold water and 2 grams of Sale marino fino. Let them soak for at least 1-2 hours, changing the water every 30 minutes, until no more sand is released. Discard any Arselle that remain open when tapped.

Finely chop the Aglio and Peperoncino fresco. Roughly chop the Prezzemolo fresco. Halve the Pomodorini.

In a large, deep pan or pot, heat 30 grams of Extra-virgin olive oil over medium heat. Add the chopped Aglio and Peperoncino fresco and sauté gently until fragrant, being careful not to brown the Aglio.