Fregola Sarda with Clams
Fregola Sarda with Clams is a traditional Sardinian dish that combines toasted fregola, a type of small, round pasta, with fresh clams for a delightful seafood pasta. The dish begins by cooking the clams in a mixture of garlic, white wine, and olive oil until they open, releasing their flavorful juices. The fregola is then added to the pan, soaking up the rich broth. Tomatoes, fresh herbs like parsley, and a pinch of red pepper flakes are incorporated to enhance the flavors. The result is a savory and aromatic dish with the distinct taste of the sea, balanced by the nutty flavor of the toasted fregola.
Ingredients
- 1.5 liters clams
- 0.5 organic lemon
- 2 shallots
- 3 cloves garlic
- 1 bunch thyme
- 1.76 oz Parmesan
- 0.7 oz butter
- 1.5 liters court-bouillon
- 8.82 oz fregola sarda
- 0.84 cups tomato purée
- 6 tbsp olive oil
- Pepper
Instructions
- Soak the clams in a colander submerged in a bath of lightly salted cold water for 1 hour, then remove and rinse them under clear water.
- Grate the lemon zest and peel it to chop its flesh. Peel and finely chop the shallots and garlic. Bring the court-bouillon to a boil. Use a peeler to make Parmesan shavings.
- Sauté the shallots and garlic for 2 minutes in a sauté pan with olive oil. Add the fregola sarda and mix well for 30 seconds. Incorporate the lemon zest and flesh, mix for 1 minute. Add the thyme and pour in 1 ladle of court-bouillon. Mix well and add more bouillon regularly as the fregola sarda absorbs it.
- Add the tomato purée halfway through cooking, then the pepper, and adjust the seasoning. Continue until the fregola sarda is al dente. Add the butter and mix well.
- Add the clams and mix until they are fully opened.
- Serve the fregola sarda with clams in deep plates and sprinkle with Parmesan shavings.
Video
Notes
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