Fregula with Lupino Clams and Chickpeas

Method

1. Crush a clove of garlic and sauté it in a pan with a drizzle of olive oil.
2. Add the Lupino clams to the pan, cover with a lid, and let them open over heat.
3. Once opened, remove from heat. Separate the clams from their shells, keeping the flavorful cooking liquid.
4. Wash and blend the fresh tomatoes to create a smooth pulp.
5. In a separate pan, sauté another clove of garlic and a bunch of basil in olive oil, then add the tomato pulp to cook into a fresh sauce.
6. Add the fregula directly into the tomato sauce.
7. Gradually add the reserved clam water to the fregula and bring to a boil, cooking it like a risotto.
8. When the fregula is nearly cooked, lower the heat and add the shelled clams and the pre-boiled chickpeas.
9. Finish by adding fresh basil, lemon zest, pepper, and a drizzle of olive oil.
10. Toss and cream everything together (mantechiare) before serving.