Sophie Dalah is an Australian-born chef who grew up with a family in the food industry and a deep love for cooking and produce. Sophie’s menus are inspired by seasonal and local produce sourced directly from farmer’s markets.
Prepare the parsley chili oil: In a bowl, combine the extra virgin olive oil, finely chopped parsley, minced chili peppers, a pinch of salt, and freshly cracked black pepper. Stir well to create a flavorful oil mixture. Set it aside for later use.
In a Dutch oven or a large pot, heat a generous amount of olive oil over medium heat.
Add the anchovies and stir until they dissolve, approximately 30 seconds.
Add the minced garlic and chili peppers to the pot and sauté until fragrant, about 4 minutes.
Incorporate the tomato paste, finely chopped cherry tomatoes, and a tablespoon of honey. Cook until the mixture becomes sticky and starts to stick to the bottom of the pot. Use low heat to prevent burning.
Once the mixture dries out a bit, deglaze the pot with 2 cups of dry white wine, scraping off any flavorful bits from the bottom.
Add the clams to the pot and cover with a lid. Steam for about 5 minutes or until the clams open.
Now, prepare the fregola pasta: Remove the cooked clams from the pot and set them aside to avoid overcooking. Add 3 cups of fregola pasta to the pot and pour in an additional 2 cups of water or stock. Cook for approximately 15 minutes with the lid on, stirring occasionally to prevent sticking. The fregola should have a slight chew when done. Turn off the heat.
While the fregola is still in the pot, add your parsley chili oil mixture and give it a quick toss. Add the clams back to the pot, and toss everything together.
Serve the dish on your favorite platter, garnished with extra chopped parsley, chili slices, a pinch of Maldon salt, and a drizzle of Brightland chili oil.