Method.

Cook the fregola in a large pan of salted water for 4 minutes, drain and set aside.

Put the Nieddittas and clams in a saucepan to open, with 2 dessert spoons of extra virgin olive oil, a sprig of parsley and a little garlic.

Once open, drain, keeping the cooking water, filter it and put the shelled Nieddittas and clams back in.

Lightly fry the chopped parsley, a little garlic and some chilli pepper, add the tomatoes, some basil leaves and cook for a few minutes.

Now add a glass of water and two ladles of cooking water from the Nieddittas and clams to the sauce, bring to the boil and add the fregola. Continue cooking for 2 minutes, remove from heat and add the Nieddittas and clams, 2 dessert spoons extra virgin olive oil and a few basil leaves, season to taste and serve.

The dish should be soupy, as tradition dictates.