A classic Sardinian dish featuring toasted fregola pasta, infused with the rich flavors of a coastal shellfish broth and fresh herbs.
Sardinian Fregola with Shellfish
A classic Sardinian dish featuring toasted fregola pasta, infused with the rich flavors of a coastal shellfish broth and fresh herbs.
Ingredients
- 1 cup fregola pasta
- 1 pound mixed shellfish such as mussels
- 2 tablespoon olive oil divided
- 2 cloves garlic minced
- 0.5 cup dry white wine optional
- 0.25 cup fresh parsley chopped
- to taste salt
- to taste black pepper
Instructions
- Cook the fregola pasta according to package directions until al dente. Drain thoroughly and transfer to a large serving bowl.
- In a large skillet or pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the mixed shellfish (such as mussels, clams, and shrimp) to the pot. If desired, add a splash of dry white wine. Cover immediately and cook for 3-5 minutes, or until the shellfish have opened. Discard any shells that remain closed.
- Carefully remove the cooked shellfish from the pan and set them aside.
- Pour the shellfish cooking liquid through a fine-mesh sieve into a separate bowl to remove any potential grit or shell fragments.
- Pour the strained shellfish cooking liquid over the drained fregola in the serving bowl.
- Add the remaining 1 tablespoon of olive oil, the cooked shellfish, and 1/4 cup of fresh chopped parsley to the fregola. Toss gently to combine all the ingredients.
- Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with a little extra fresh parsley.
Notes
Use fresh, high-quality shellfish for the best flavor. A touch of dry white wine can enhance the broth. Serve with crusty bread to soak up the delicious sauce. Feel free to customize the mix of shellfish.
