Put 1 kilo of medium sized grape tomatoes on baking paper. Spread some salt, olive oil and a few sliced garlic cloves. Bake in the oven at 180° for 30 mins ( until the tomatoes start bursting. Remove the stems and the skin.
Rinse 1 kilo of vongole. Put them in a hot pan with a drizzle of olive oil. Add 150 ml of white wine. Close the pan. Once the vongole are open, stop the fire. Cool down.
Chop and fry 4 garlic cloves, 1 red onion and 1 chili in a drizzle of olive oil. Add 200 grams of fregola ( for 3p). Add the peeled tomatoes and all the liquid. Add the liquid of the vongole. Stir now and again.
Remove the shells of the vongole and leave a few as decoration. Once the fregola is al dente, add the vongole. Taste, add pepper and salt. Finish with fresh parsley. Enjoy!