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Sardinian Shellfish Soup with Fregula
HUNTER, ANGLER, GARDENER, COOK14Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. mussels (in their shells)
- 2 lb. clams (small, in their shells)
- 3 cups chicken stock (or freshly made shellfish or fish stock)
- 2 cups tap water (seawater or salty)
- 1/4 cup olive oil
- 5 garlic cloves (thinly sliced)
- 1/2 cup roasted red pepper (coarsely chopped)
- 1/2 cup chopped parsley
- 1 cup beans (optional)
- 1/2 tsp. cayenne
- 1 pinch saffron (or 1 packet of saffron powder)
- 1/2 lb. pasta (fregula)
- zest (Grated, a lemon)
- 2 Tbsp. chives (chopped)
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