Finely chop the garlic and thoroughly wash the clams.
Warm the oil in a medium-large pan over a medium-low heat and add the garlic. Cook a minute to soften but take care not to let it burn.
Add the tomatoes and wine to the pan and warm through to a simmer.
Add the clams into the tomatoes, cover the pan and allow the clams to steam. As the clams open, remove to a bowl and cover to keep warm, if possible. If any don't open after a reasonable time cooking (ie same as rest) then discard as they may not be good to eat.
Once clams have all been removed, add the fregola and stock to the sauce, stir through well. Cover with the lid slightly open to vent and cook for around 15 minutes until fregola is tender but still slightly al dente. Check the seasoning of the sauce and add a little salt and pepper, as needed (unlikely to need salt but may need pepper).
Divide the fregola and sauce between bowls, top with the clams and a little parsley. Serve immediately.
Note the Mediterranean clams traditionally used for this are smaller than your typical North American clams. Use fairly small ones if you can, but otherwise whatever you can get (I used Littleneck).