Step 1

Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.

Step 2

Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.

Step 3

Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil.

Step 4

Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet).

Step 5

Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.

Step 6

Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go.