Wash the clams in water. Put them in a saucepan with no water and cook them over low heat until they open. Shell the clams. The water in the saucepan should be filtered to remove the sand. Fry some chopped garlic cloves and chopped parsley to a light brown in a saucepan. Add the clams and after 5 minutes, add the filtered water and fresh water. Add salt and bring to a boil. Add the fregula.
Cook for about 20 minutes. Add water if necessary. Dried tomatoes can be added. Chop some tomatoes, garlic and parsley and fry them to a light brown: use this sauce to season.