Fregola with Clams (Fregola con Arselle)
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fregola (Sardinian pasta) | 250g |
| Clams | 1kg |
| Canned peeled tomatoes | 150g |
| White wine | 50g |
| Garlic | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | 1 tablespoon |
| Extra virgin olive oil | To taste |
Instructions:
-
Prepare the clams:
Begin by soaking the clams in fresh, salted water for about two hours. This helps them expel any sand they may contain. After the soaking time has passed, drain the clams and rinse them well. If any of the clams are broken or open, discard them. -
Cook the clams:
In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add one clove of garlic, peeled and slightly crushed. Once the garlic becomes fragrant, add the clams to the pan along with the white wine. Cover the pan with a lid, turn the heat up high, and let the clams steam open for about 4-5 minutes, shaking the pan occasionally. Once they have opened, drain the clams, reserving the cooking liquid. Strain the liquid through a fine mesh sieve or cheesecloth to remove any sand or shell fragments. Discard the garlic clove and set aside half of the clams in their shells for garnish. The other half can be shelled and set aside as well. -
Prepare the sauce for the fregola:
In a separate saucepan, heat a little more olive oil over medium heat and add the second clove of garlic, peeled and smashed. When the garlic becomes fragrant, remove it and add the finely chopped canned tomatoes. Let the tomatoes cook for 2-3 minutes, stirring occasionally, until they soften and release their juices. -
Cook the fregola:
Add a ladle of the reserved clam cooking liquid to the tomatoes, stirring to combine. Gradually add more of the liquid, one ladle at a time, allowing the fregola to cook, just as you would with rice. If the cooking liquid runs low, feel free to add some warm water or vegetable broth. Season with salt and black pepper to taste. Continue stirring and cooking until the fregola is tender and has absorbed most of the liquid, about 10-12 minutes. -
Finish the dish:
Once the fregola is nearly cooked, stir in the shelled clams and let everything heat through for a minute. Turn off the heat and sprinkle the dish with freshly chopped parsley. Give it one final gentle stir. -
Serve and enjoy:
Spoon the fregola with clams onto serving plates, garnishing with the reserved whole clams in their shells for an elegant touch. Serve hot and enjoy this delicious Sardinian specialty, a true taste of the Mediterranean!
This rich and savory dish brings together the earthy flavor of fregola, the brininess of fresh clams, and the sweet acidity of tomatoes in a delightful harmony. Perfect for any special meal or a cozy dinner with loved ones!
