Fregola with clams & mussels from Food52

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Notes about this recipe

  • Avocet on September 28, 2015

    The black olives overwhelmed the flavors of the shellfish. I will probably try this again, but will omit the olives. Also, the author calls for way more salt than necessary, given that clams and mussels are inherently salty. I cut most of the salting he calls for, and it was fine.

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