Fregola with Seafood
Description
Fregola is one of the best-known types of Sardinian pasta. There are dozens of different recipes with Sardinian fregola, which is cooked in a way similar to risotto; the most popular ones are definitely those that pair it with seafood ingredients.
Fregola with seafood is an easy-to-prepare and incredibly tasty fish-based first course, perfect for a romantic dinner or to impress your friends. Below you’ll find the detailed recipe, so you can make it without difficulty.
Ingredients
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- Fregola 350 g
- Mussels 350 g
- Clams 350 g
- Shrimp 400 g
- Vermentino Wine 100 ml
- Piccadilly tomatoes 10
- Garlic 2 spicchi
- Vegetable broth 800 ml
- Chili pepper q.b.
- Parsley q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 First, place the clams in a large bowl, cover them with salted water, and let them purge for at least 2 hours. While you wait, clean the mussels: remove the beard and scrub the shells with a wire brush, then rinse them thoroughly.
- 2 Once the clams have purged, place two pans on the stove with a few tablespoons of oil and a clove of garlic in each. Add the clams to one pan and the mussels to the other. Cover both pans with a lid and let the shellfish open. Once cooked, discard any that haven’t opened and remove the shells from more than half, leaving the rest in their shells. As for the shellfish cooking liquid, strain it through a fine mesh sieve and set it aside.
- 3 Heat a pot with 4 tablespoons of extra virgin olive oil and some chili pepper. When the oil is hot, add the quartered Piccadilly tomatoes and the fregola. Deglaze everything with the Vermentino wine, then pour in some of the shellfish cooking liquid. Stir well and let cook for a couple of minutes, then add the vegetable broth and cook the fregola. It usually takes about 20 minutes, just like a risotto.
- 4 When there are about 5 minutes left until the fregola is fully cooked, add the shrimp and shelled shellfish to the pot. Once ready, season the fregola with freshly chopped parsley and serve it on plates, arranging some mussels and clams with their shells on top of each portion.
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