Cook the fregola pasta according to package directions until al dente. Drain thoroughly and transfer to a large serving bowl.

In a large skillet or pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add the mixed shellfish (such as mussels, clams, and shrimp) to the pot. If desired, add a splash of dry white wine. Cover immediately and cook for 3-5 minutes, or until the shellfish have opened. Discard any shells that remain closed.

Carefully remove the cooked shellfish from the pan and set them aside.

Pour the shellfish cooking liquid through a fine-mesh sieve into a separate bowl to remove any potential grit or shell fragments.

Pour the strained shellfish cooking liquid over the drained fregola in the serving bowl.

Add the remaining 1 tablespoon of olive oil, the cooked shellfish, and 1/4 cup of fresh chopped parsley to the fregola. Toss gently to combine all the ingredients.

Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with a little extra fresh parsley.