A traditional Sardinian first course with an intense sea aroma. Fregola, with its rustic texture, pairs perfectly with the delicate flavor of clams. A simple yet flavorful recipe, enhanced by just a few high-quality ingredients. Ideal for those who love authentic dishes and Mediterranean cuisine
Soak the clams in cold salted water for at least 2 hours, changing the water several times to remove the sand
2
In a large pan, heat the olive oil with a clove of garlic, add the clams, deglaze with the white wine, and cover with a lid until they open
3
Set the clams aside and strain and reserve the cooking liquid
4
Add a drizzle of olive oil to the pan, add the crushed peeled tomatoes, a little salt, and cook for a couple of minutes
5
Add the fregola, gradually pour in the clam cooking liquid, and cook over low heat, adding more liquid as needed
Tip:
If the cooking liquid is not enough, add a little hot water or, preferably, fish stock
6
At the end of cooking, add the clams, some chopped parsley, a drizzle of extra virgin olive oil, and gently stir until everything is well combined
Storage
Store the fregola with clams in the refrigerator in an airtight container for up to one day.
Reheat it briefly in a pan with a splash of water to restore its ideal consistency.
Cost
Fregola is a typical product that is generally affordable. Clams account for most of the cost, but when bought fresh and in season they remain reasonably priced. Overall, this is a tasty seafood dish with excellent value for money
Health
Clams are a natural source of lean protein, iron, and minerals. Fregola provides energy thanks to its carbohydrates and is easy to digest. It is a light and nutritious recipe, especially when prepared with little oil and without excessive salt
AuthorEditorial staff - Luca M.
5.0
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