Sardinian fregola with clams

Name: Sardinian fregola with clams
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 tablespoon olive oil; 2 cloves garlic; 1 cup finely chopped tomatoes; ½ cup white wine; 12 clams; 1 cup fregola pasta; 2 cups fish stock; salt and pepper to taste; 1 teaspoon fresh chopped parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2
Calories
538 kcal
Course
Main Course
Cuisine
Italian

Sardinian fregola with clams

Sasha Velasquez

Report

This fregola with clams is a delicious and easy way to use fregola, a toasted round Sardinian pasta.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon olive oil
2 cloves garlic
1 cup finely chopped tomatoes
½ cup white wine dry best
12 clams approx, medium, more if small
1 cup fregola pasta
2 cups fish stock or eg vegetable/chicken stock
salt and pepper to taste
1 teaspoon fresh chopped parsley to serve

Add to Shopping List

Instructions

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.

Notes

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).

Nutrition Information

Show Details

Calories 538kcal (27%) Carbohydrates 79g (26%) Protein 20g (40%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 3mg (1%) Sodium 1032mg (43%) Potassium 689mg (20%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 180IU (4%) Vitamin C 12.1mg (13%) Calcium 141mg (14%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 538 kcal

% Daily Value*

Calories	538kcal	27%
Carbohydrates	79g	26%
Protein	20g	40%
Fat	10g	15%
Saturated Fat	1g	5%
Cholesterol	3mg	1%
Sodium	1032mg	43%
Potassium	689mg	15%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	180IU	4%
Vitamin C	12.1mg	13%
Calcium	141mg	14%
Iron	3.3mg	18%