Sardinian Fregola with Clams

April 18, 2011


When I think about this dish, I smell the sea on a beautiful summer evening in the island of Sardinia.

Fregola is a Sardinian pasta similar to couscous, but with a rougher texture. It is lightly toasted, giving it a nutty flavor. The pasta is formed into small round balls about the size of Israeli couscous, and is used in pasta salads, pilafs, soups, and stews.


1/3 cup extra-virgin olive oil

2 garlic cloves, minced

4 large plum tomatoes, chopped (about 2 cups)

1 1/2 cups water

1/2 cup fregola

2 dozen littleneck clams, scrubbed

Salt and freshly ground pepper

Heat the olive oil in a large skillet. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the chopped tomatoes and cook until softened, about 3 minutes. Add the water and bring to a boil. Stir in the fregola, cover and cook over moderately low heat, stirring occasionally, until tender, about 17 minutes.

Add the clams to the skillet in a single layer. Cover and cook over moderately high heat until the clams open, about 4 minutes. Discard any clams that do not open. Season the fregola with salt and pepper. Spoon the fregola, clams and broth into shallow bowls. Serve at once.



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{ 2 comments… read them below or add one }

Mika April 19, 2011 at 6:16 am

It’s so much time I don’t eat fregola…my family usually cooks it with lamb or artichokes or with mussels and red bell peppers…you should try it… ^_^

Adriana Mullen April 19, 2011 at 7:35 am

Thank you for stopping by :) I never had with lamb, but I make often with grilled vegetables.

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