On the first day of Mrs. E. testing positive for COVID, I took action. I went shopping. I figured it was only a matter of time before I would be persona non grata at the grocery and I had some clams to use up from a CSA/farmshares delivery. Little did The Architect know that his gift of September’s Food and Wine magazine would turn out to be so timely. With the substitution of clam juice for seafood stock, Israeli couscous, and chopped parsley and green onion for color (I had to use dried fennel), we managed a special meal in relatively short order. One needn’t suffer completely. Sardinian Fregola with Clams.
