To prepare fregola with mussels, clams, and chickpeas, you should have rehydrated the chickpeas for at least 12 hours (or an entire night) in a bowl filled with water (1). Then focus on the shellfish, ...

To prepare the fregola with seafood and samphire, heat a drizzle of extra virgin olive oil in a pan with a clove of garlic in its skin (1), then add the razor clams (2) and clams (3). Also add the dog ...