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Sardinian couscous with clams

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At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina grains, and thus most comparable to the larger Midde-Eastern or Israeli couscous which could be used in its stead.

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