Sardinian · Italian
Fregola con Arselle
Sardinian toasted pasta with clams
A coastal Sardinian dish of nutty toasted fregola simmered with clams, tomato, garlic and parsley.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Sardinian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Fregola con Arselle
Ingredients
Main
Method
- 1
Steam the clams with the wine until open, discarding any that remain closed, then strain and reserve their liquor.
- 2
Soften the garlic and tomatoes in olive oil until the tomatoes begin to collapse.
- 3
Stir in the fregola, then add hot stock and reserved clam liquor gradually until tender.
- 4
Return the clams to the pan, fold through the parsley and serve while loose and glossy.
Fregola is a toasted semolina pasta from Sardinia; this coastal preparation pairs it with clams and their carefully filtered cooking liquor.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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