Sardinian Fregola with Clams
A traditional Sardinian seafood dish featuring toasted fregola pasta cooked with fresh clams, garlic, white wine, and a touch of chili, highlighting the rustic flavors of the Mediterranean.
Ingredients
- 200 g fregola sarda
- 1 kg fresh clams purged
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup fish or vegetable broth
- 2 tbsp olive oil extra virgin
- 1/4 tsp red pepper flakes optional
- 1/4 cup fresh parsley chopped
- salt and black pepper to taste
Instructions
- 1. Clean the clams thoroughly by soaking them in cold salted water for at least 30 minutes, changing the water once or twice. Discard any open clams that don't close when tapped.
- 2. Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant. Do not brown the garlic.
- 3. Add the fregola to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden. This enhances its nutty flavor.
- 4. Pour in the white wine and cook, stirring, until almost entirely absorbed.
- 5. Add the cleaned clams to the skillet. Pour in the fish or vegetable broth. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that did not open.
- 6. Stir in most of the chopped fresh parsley. Season with salt and black pepper to taste, being mindful of the saltiness from the clams and broth.
- 7. Serve immediately, garnished with the remaining fresh parsley. Enjoy this rustic Sardinian delight!
Notes
Ensure clams are fresh and properly purged. Discard any clams that don't open after cooking. For an extra kick, add more red pepper flakes. You can also add a few cherry tomatoes for a touch of sweetness and color. Serve with crusty bread to soak up the delicious sauce.