Sardinian couscous with clams

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian ‘couscous’ specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina grains, and thus most comparable to the larger Middle-Eastern or Israeli couscous which could be used in its stead.