Fregola with seafood and samphire

To prepare the fregola with seafood and samphire, heat a drizzle of extra virgin olive oil in a pan with a clove of garlic in its skin 1, then add the razor clams 2 and clams 3.

Also add the dog cockles 4. Cover with a lid 5 and wait for them to open over medium-low heat, stirring occasionally 6. Once they are all open, collect them in a bowl 6.

Shell the seafood 7 8 and strain the cooking liquid through a sieve lined with a kitchen cloth to remove any sand residues 9 and set it aside.

In a second pan, heat another drizzle of oil with the garlic in its skin 10, add the already cleaned mussels 11, cover with the lid 12 and let them open over high heat.

Once they are open 13, transfer them to a bowl 14 and shell them 15.

Again, strain the cooking liquid 16 and add it to the cooking water of the other seafood. Now move on to the preparation of the samphire emulsion: blanch 50 g of samphire for 30 seconds in boiling water 17, drain it and cool it immediately in ice water 18.

Pour the samphire into the mixer glass 19, the dill, the fennel 20, and a tablespoon of the shellfish water 21.

Add a splash of ice water 22, then blend 23. Gradually pour in the seed oil 34 while blending until you obtain a fluid and bright green sauce.

Now toast the fregola in a dry saucepan 25. When the grains are warm to the touch, begin cooking as if it were a risotto, pouring the filtered shellfish cooking liquid one ladle at a time 26 alternating with hot water to balance the saltiness 27.

After about 6–7 minutes, add the 100 g of coarsely chopped samphire 28 and cook the fregola, adding liquid as needed, for a total of 12–14 minutes (depending on size). When there's one minute left, incorporate 3–4 tablespoons of samphire emulsion 29 and stir vigorously until the fregola's cooking time is finished. At this point, turn off the heat and add three-quarters of the seafood 30.

Flavor with grated lemon zest 31 and a tablespoon of samphire emulsion 32. Stir gently to combine 33.

To plate, place the fregola in the center of the dish 34, garnish with the whole shellfish set aside 34, some sprigs of fresh dill or fennel, a grind of black pepper 35, a drizzle of raw oil, and a final sprinkle of lemon zest. Serve your fregola with seafood and samphire immediately 36!