• Place the Clams in a bowl of cold salted water and leave for 1 hour to remove any sand. Drain and rinse thoroughly.
• Heat 2 tbsp vegetable oil in a pan over medium-high heat. Add the Clams and Dry white wine, cover and cook for 3–4 minutes until the clams open. Discard any that remain closed.
• Remove the Clams from the pan. Remove three-quarters from their shells and reserve. Leave the remainder in their shells for serving.
• Strain the cooking liquid through a fine sieve and reserve.
• Heat the remaining 2 tbsp Extra virgin olive oil in a pan over medium heat.
• Add the Garlic and cook for 30 seconds until fragrant.
• Add the Fresh Parsley and cook for 1 minute.
• Add the Fregola and toast for 1–2 minutes, stirring regularly.
• Add the Passata and reserved clam cooking liquid.
• Gradually add the Fish stock, stirring occasionally, until the Fregola is tender but retains a slight bite, approximately 12–15 minutes.
• Stir through the Capers, Olives and shelled Clams.
• Cook for 1–2 minutes to warm through.
• Season with Sea salt and Cracked black pepper to taste.
• Serve immediately, topped with the reserved Clams in their shells.

For a chicken option

• In Step 2, cook the Chicken thighs skinless and boneless in the oil for 6–8 minutes until cooked through. Add the Dry white wine and simmer for 1 minute.
• Add 150 ml Fish stock instead of the clam cooking liquid.

For the mushroom option

• Cook the mushroom in the oil for 5–6 minutes until browned and excess moisture has evaporated. Add the Dry white wine and simmer for 1 minute.
• Add 150 ml Vegetable stock instead of the clam cooking liquid.