11.   By now the tomato and garlic sauce for the cioppino, bolstered with clam juice and white wine, was bubbling on the stove.

12.   Called the Rasputin, the drink consists of a jigger of vodka, three jiggers of clam juice, and an anchovy-stuffed olive.

13.   Combine the coconut milk, clam juice, onion, lemongrass, garlic and ginger in a heavy large saucepan.

14.   Drain it, turn the heat to high under the skillet, and add the pasta to the skillet, along with the filtered clam juice.

15.   Drain and reserve clams and clam juice.

16.   Drain clams and reserve clam juice.

17.   It feels more celebratory than eating indoors because we can slosh clam juice on the ground and toss ice into the flower beds, spill at will.

18.   Place skillet with clam juices back on top of stove on medium heat.

19.   When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.

20.   While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan.