2 to 2 1/2 pounds clams, such as palourdes or manila
2 tablespoons olive oil
1 echalion or banana shallot, peeled and finely chopped
2 cloves garlic, peeled
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
3 cups light chicken broth (made up with less powder or concentrate to water than usual)
1/4 cup dry red vermouth
1 1/3 cups fregola
3 tablespoons chopped parsley, plus more for sprinkling
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