Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high heat. Add onion, garlic and prosciutto and saute until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil. Meanwhile, cook fregula according to package instructions, roughly 20 minutes. Drain and add to clam pot and cook until texture and liquidity resemble risotto. Add chili flakes and parsley, stir through and serve. Yield: 4 servings Recipe by: Molto Mario MB1D24 Posted to MC-Recipe Digest V1 #620 by Sue
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|Serving Size: 1 Serving (2155g)|
|Recipe Makes: 1|
|Calories from Fat: 966 (37%)|
|Amt Per Serving||% DV|
|Total Fat 107.3g||143 %|
|Saturated Fat 23.3g||116 %|
|Monounsaturated Fat 53.9g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 95.4mg||29 %|
|Sodium 6932.3mg||239 %|
|Potassium 11776.7mg||310 %|
|Total Carbohydrate 374.8g||110 %|
|Dietary Fiber 32.8g||131 %|
|Sugars, other 342g|
|Protein 97.4g||139 %|
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Calories per serving: 2629
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