5 from 96 votes
Fregola with clams: recipe from Sardinia
This Sardinian recipe uses lupini clams simmered with garlic, olive oil, tomato paste, and toasted fregola pasta, a small toasted semolina pellet resembling couscous. The clam broth is strained and combined with a flavorful tomato and garlic olive oil base, then cooked with fregola to absorb the delicate clam essence, resulting in a fragrant seafood pasta dish with bright herbal notes.
Prep Time
15 mins
Cook Time
30 mins
To purge clams
1 hr
Total Time
1 hr 45 mins
Servings:
4
Calories:
308 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 308
% 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.