Fregola with Clams
Description
A traditional seafood dish from the Cagliari area, Fregola with Clams is a simple yet elegant recipe — perfect for enhancing the menu of an important dinner.
Fregola is a type of semolina pasta typical of Sardinian cuisine. It’s easy to cook and can be combined with many ingredients — from vegetables and meat to cheese and seafood.
In this version, we suggest preparing it with a delicious tomato and seafood sauce that will win over your guests with its fresh aroma and rich, comforting flavor.
Ingredients
to recalculate the ingredient amounts
- Fregola 320 g
- Clams 800 g
- Tomato puree 400 ml
- Dried tomatoes 20 g
- Garlic 10 g
- Parsley 10 g
- Extra virgin olive oil 40 ml
- Salt 13 g
Instructions
- 1 To prepare fregola with clams, start by cleaning the clams thoroughly. Rinse them under running water to remove sand and impurities, then leave them to soak for 30 minutes in a bowl with salted water.
- 2 After soaking, place the clams in a pan over medium heat and cook until they open. Discard any empty shells, strain the cooking liquid, and set it aside.
- 3 Finely chop the garlic, parsley, and sun-dried tomatoes, then sauté them in hot olive oil in a large pan. Add the tomato purée and let it simmer gently for about 10 minutes, then pour in the filtered clam liquid and stir well.
- 4 Once the sauce starts boiling, add the fregola and cook for another 20 minutes. When it’s almost done, add the clams, stir gently, and remove from the heat. Serve your fregola with clams hot and enjoy!
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