Local Shrimp and Fregula Stew Recipe

Ingredients

• Salt
• ½ pound fregula (Sardinian couscous)
• ¼ cup extra-virgin olive oil, plus extra for drizzling
• 1 white onion, finely chopped
• ½ cup thinly sliced leeks
• 2 cloves garlic, minced
• Leaves from 4 sprigs fresh oregano, finely chopped
• 6 anchovy fillets or 2 tablespoons anchovy paste
• ½ cup chopped flat-leaf parsley
• 1 teaspoon harissa or 2 teaspoons red pepper flakes
• 1–1 ½ pounds extra-large (16–20 count) shrimp, peeled and deveined
• 1 cup white wine
• 2 ¾ cups high-quality prepared marinara sauce
• ¼ cup currants
• ¼ cup toasted pine nuts
• ¼ cup sliced caper berries
• Freshly ground black pepper to taste
• Sturdy country-style Italian or French bread boule or baguette

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