Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra virgin olive oil
   1      medium        red onion -- thinly sliced
   4      cloves        garlic -- thinly sliced
   2      ounces        prosciutto -- in 1/8" dice
   1      pound         tiny clams -- cockles or manilas,
                        -- scrubbed and rinsed
   1      cup           dry white wine
   1      cup           chicken stock
   1      pinch         saffron
     1/2  cup           basic tomato sauce
   1      tablespoon    hot chili flakes
   1      pound         dried saffron
   1      bunch         Italian parsley -- leaves removed, but
                        -- whole

Preparation:

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 sauté‚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