Lemony Fregola with Cockles and Herbs

Ingredients

• ¼ teaspoon kosher salt, plus more
• 1 4-inch piece rhubarb, finely chopped (about ⅓ cup; optional)
• 1 tablespoon finely chopped Meyer lemon or regular lemon (flesh and peel)
• 8 ounces medium fregola
• ¼ cup olive oil, plus more for drizzling
• 4 garlic cloves, thinly sliced
• 1 cup dry white wine
• 2 pounds cockles, Manila clams, or littleneck clams, scrubbed
• 4 tablespoons unsalted butter, cut into pieces
• 1 cup torn basil leaves
• 3 tablespoons finely chopped chives
• 3 tablespoons finely chopped parsley
• Crushed red pepper flakes (for serving)

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