After reading about fregola last week (article linked below), I thought I'd check it out. Never eaten or even seen this ingredient before, but there's lots of interest in San Francisco: the store had already sold six cases of the stuff four days after the article was published.
For our first experiment, I played it safe and treated it like pasta: cooked a bunch of kale in olive oil and chicken stock with garlic and chili flakes, tossed the cooked fregola in and added a good amount of cheese (Pt. Reyes Blue--my favorite blue for cooking). The fregola had a great, chewy texture and a nice flavor, and since I was doing the pasta-esque thing, the dish was fairly wet/saucy.
Google revealed to me that clams are traditional, and that sounds great. What else? How have others of you prepared this interesting, umm, starch? How wet or dry is a dish usually served: saucy, as mine was, or more dry and fluffy, like couscous?