Clams + Fresh Tomato

Slice fresh chiles into thin rings and place in a 1-quart jar or heatproof container. Bring champagne vinegar, sugar, and 2 cups water to a simmer in a small sauce pot, then pour over the sliced chiles. Add a large pinch of salt and allow to cool to room temperature. Store overnight in the fridge.

Bring a large pot of salted water to a boil. Add fregola or Israeli couscous, and boil for 10 minutes (or follow directions on the package). When cooked al dente, drain and toss in a mixing bowl with olive oil. Lay out on a cookie sheet to cool.

Heat 1/3 cup olive oil over low heat in a large, heavy-bottomed pot with a lid. Add fennel, onion, and a pinch of kosher salt. Once the fennel and onion are tender, add garlic to the soffritto, cooking until it becomes aromatic. You want to encourage the sweetness of the vegetables by not allowing them to develop any color, so take care not to overcook.

Using the large-holed side of a box grater, grate the tomatoes over a bowl until all the flesh comes out. The skin and stem should be left behind in your hand. (You can discard them, or if you’re ambitious, dehydrate for tomato powder.) Once all the tomatoes are grated, add the pulp to the soffritto. Cook the tomato pulp in the soffritto 15–20 minutes over medium-low heat.

Add the clams, fregola, bay leaves, and a splash of fish stock. Cover and cook until the clams are fully open, depending on the size about 6 minutes. Taste, and add more salt, fish stock, or olive oil as desired. Top with a generous amount of basil. Spoon the clams into a bowl and pour the remaining sauce over the top. Garnish with the pickled chiles, more basil, and fennel frond flowers. Serve with warm bread and a cold, minerally white wine.