Sardinian Fregola with Clams and Saffron

Fregola is Sardinia's toasted pearl pasta, and here it soaks up a light broth built from steamed clams, a pinch of saffron, and a handful of cherry tomatoes until every grain is fully flavored. It's rustic and coastal in the best way.

Clams bring real value to a thyroid-conscious table — they're naturally rich in zinc along with a sensible, moderate amount of iodine, so a single serving here fits comfortably within an iodine-conscious approach without needing to be limited to just a taste. Because clams are fully steamed open before serving, nothing on the plate is raw.

Finished with fresh parsley, a squeeze of lemon, and a drizzle of good olive oil, it's a dish that tastes like a trip to the Mediterranean coast even on a weeknight.