Fregola with clams: recipe from Sardinia
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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To purge clams
1 hr
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Total Time
1 hr 45 mins
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Servings
4
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Calories
308 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Fregola with clams: recipe from Sardinia
Description
Fregola with clams is a coastal dish from Sardinia, centering on fresh small clams such as lupini (striped venus clams). The clams are soaked in salted water to purge sand and then steamed open to extract their juices and tender meat. The clam liquor is carefully strained to preserve the flavor without grit.
The sauce begins with gently browned garlic in extra virgin olive oil, enhanced with rich tomato paste that infuses the oil. Chopped fresh parsley adds herbal freshness. Toasted fregola, made from toasted semolina, is cooked slowly in the infused clam broth and tomato-garlic oil, absorbing the briny, savory liquid and blending textures between tender clamshell bits and toasted pasta pearls.
Served warm, this dish highlights the natural sea flavors combined with aromatic olive oil and tomato depth. It can be accompanied by a light white wine and is ideal for showcasing fresh shellfish seasonally. While lupini clams are traditional, other small clams like littlenecks can be used. The recipe emphasizes using only fregola pasta for authenticity, although Israeli couscous might be experimented with as a substitute.
Ingredients
- 1 kg clams I used lupini (striped venus clams, fresh small, 2.2lbs
- 2 garlic peeled, cloves
- 5 tablespoon extra virgin olive oil ⅓ cup
- 2-3 tablespoon tomato concentrate (paste)
- ½ cup parsley chopped, fresh
- 1.5 Lts water (6 cups)
- 6-8 tablespoon fregola toasted
Instructions
Prepare the clams
- Wash the clams and place them in a large bowl with water and salt. Leave them at least an hour. At the end of this time, rinse them again very well under running water and transfer them to the fire in a pan large enough for them to open when heated.
- As the clams open, remove them with a slotted spoon and place them on a plate or in a bowl. When they are all open, separate the shells keeping the part of the valve that containsthe attached mollusk. We also removed some from the shells completely. Pour the liquid remaining in the pan into a bowl through the mesh of a fine sieve covered with gauze or a thin cloth.
Finish the dish
- Chop the parsley and peel the garlic cloves. Heat the olive oil in a separate pan that's wide and has high edges. Add the two peeled garlic cloves and cook until they start to brown and soften. When the garlic is cooked remove it and add the tomato paste. Stir with a wooden spoon until the sauce is completely soaked in oil. Then add the hot water and bring the sauce to a boil.
- When the liquid has boiled for a few minutes, it will be slightly reduced. Add the prepared half clams and the clams without shells if you have them. Then add the filtered clam waterand a handful of chopped parsley. Bring back to the boil, then add the fregola and cook over medium heat for about twenty minutes. If necessary, add a pinch of salt.
- Pour the fregola with clams into serving dishes and serve immediately whilst still hot.
Notes
- Lupini clams are traditional, but other small clams like littlenecks can be used.
- Fregola is the classic pasta choice; Israeli couscous is an experimental substitute not tested here.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 91mg | 4% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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