Fregola with Lemon, Salicornia, and Seafood

Method

1. In a pan, heat a drizzle of extra-virgin olive oil with a garlic clove lightly crushed in its skin. Sauté the garlic until fragrant, then add the razor clams, clams, and almond clams. Cook slowly until they open, then cover and cook for a few more minutes.
2. In a separate pan, repeat with olive oil and garlic, then add the mussels. Cook until they open.
3. Separate the cooked seafood from the cooking liquid. Filter the liquid through a fine cloth or tamis to remove any impurities. Shell all the mollusks and reserve both the broth and the seafood.
4. Blanch the salicornia in hot water (just below boiling) for a few seconds, then immediately transfer to an ice bath to stop cooking and preserve the color.
5. To make the salicornia emulsion, blend the blanched salicornia with wild fennel (finocchietto), a splash of the seafood broth, a little water, and a drizzle of olive oil until smooth.
6. Toast the fregola in a dry pan (no fat) over medium heat, stirring with your hands or a spoon until it feels very hot.
7. Gradually add the seafood broth to the fregola, like cooking risotto. Add water as needed to balance the saltiness. Cook for 12–14 minutes, depending on the grain size, stirring occasionally.
8. Near the end of cooking, add the blanched salicornia pieces and the salicornia emulsion. Stir vigorously to create a creamy texture. Turn off the heat and let rest for a minute.
9. Gently fold in the cooked seafood. Grate fresh lemon zest over the top.
10. Plate the fregola, drizzle with a little extra salicornia emulsion, arrange the almond clam and razor clam on top, garnish with dill and wild fennel fronds, a pinch of black pepper, and a final drizzle of olive oil.