Seafood Pasta with Fregola and Clams
A traditional Sardinian dish featuring fregola pasta and clams, perfect for a Mediterranean diet.
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- •Fresh clamsSoak in salt water for 2 hours to purge sand
- •Parsley(optional)A few sprigs
- •White wine(optional)Splash for sfumatora
- •Extra virgin olive oilTo cover skillet
- •1 clove GarlicFresh
- •Tomato pureeWith chunks of tomato
- •SaltPinch for tomatoes
- •Fregola pastaTraditional Sardinian pasta
- •3 ladles Vegetable brothPrepared with carrot, onion, and celery
- 1
Soak fresh clams in salt water for 2 hours to purge sand.
2h 0m
- 2
Steam clams in a skillet on high heat with parsley and a splash of white wine until open.
10 min
- 3
Cover a large skillet with extra virgin olive oil and add garlic.
2 min
- 4
Add tomato puree with chunks of tomato and a pinch of salt.
5 min
- 5
Add fregola pasta and three ladles of vegetable broth. Cook for about 45 minutes, adding broth as needed.
45 min
- 6
Remove most clams from shells, leaving a few for decoration. Add clam meat and filtered clam juice to the sauce.
5 min
- 7
Taste fregola for doneness and cook until al dente, adding more broth if necessary.
5 min
- 8
Garnish with fresh parsley before serving.
1 min
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Pizza
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