• 1 pound cockles
• salt
• 1/2 cup extra-virgin olive oil, plus extra
• 1 garlic clove, minced
• 1/4 teaspoon chili flakes
• 1 bay leaf
• 16 basil leaves
• 1/4 cup tomato paste or 4 canned plum tomatoes, chopped
• 3 cups water
• 3 and 1/2 ounces medium fregola

Soak the cockles in water to cover with 1 tablespoon of salt for 1 hour; drain and rinse thoroughly. Place the cockles in a soup pot, cover, and cook over medium heat until they open; strain the cooking juices through a cheesecloth-lined sieve, reserve, and shell half of the cockles if desired, setting them aside as well. Heat the olive oil in the same pot. Add the garlic, chili, bay leaf, and basil; cook for 2 minutes, or until aromatic. Add the tomato paste or tomatoes; cook 2 minutes. Add the water along with the reserved cockle cooking water, bring to a boil, and stir in the cockles and fregola. Season with salt and cook until the fregola is al dente, about 10 minutes. Adjust the seasoning and serve immediately, drizzled with additional olive oil. Serves 4

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