Littleneck Clams With Cherry Tomatoes and Pearl Couscous

Yield: 4 servings

Total time: 45 minutes INGREDIENTS

3 pounds littleneck clams Salt and pepper

3 tablespoons extra- virgin olive oil

2large shallots, chopped

4garlic cloves, minced

1small red chile ( such as Fresno or red jalapeño), seeded and minced ( about 1 tablespoon)

3 cups cherry tomatoes ( preferably a combination of Sungold and red cherry tomatoes)

1/ 2 cup dry white wine ( such as sauvignon blanc)

1/ 2 cup pearl couscous or fregola

2tablespoons chopped fresh parsley

Crusty bread, for serving

DIRECTIONS

1. Place the clams in a large bowl along with 1 tablespoon salt, and fill the bowl with cold water. Set aside to let the clams release any grit.

2. While the clams soak, prepare the sauce: In a large Dutch oven ( or a deep 12inch skillet with a lid), heat the olive oil over medium. Add the shallots and cook, stirring occasionally, until tender but not browned,

3 to 5 minutes. Add the garlic and chile and stir until fragrant, 30 seconds to 1 minute.

3. Add the cherry tomatoes, 1/ 2 teaspoon salt and a few grinds of pepper and cook over medium heat, stirring occasionally, until the tomatoes begin to collapse, 6 to 8 minutes.

4. Stir in the wine and bring to a boil.

5. While the wine comes to a simmer, lift the clams from the water and rinse well under running water, scrubbing if necessary.

6. Reduce the heat to mediumlow and add the clams to the pot, evenly nestling them into the sauce. Cover and cook until the clams open, 8 to 12 minutes, checking every few minutes and removing clams and placing them in a large serving bowl as they open. ( This will prevent the clams from overcooking.) Discard any clams that do not open.

7. Bring the liquid in the pot back to a boil over mediumhigh heat and add the couscous. Reduce the heat and simmer, uncovered, until the couscous is tender and the liquid in the pan has reduced, 10 to 15 minutes.

8. Off the heat, season the couscous mixture with salt and pepper to taste, then carefully pour it over the clams. Garnish with the parsley and serve immediately, with crusty bread on the side.