Fregola with Clams
Sardinian fregola with clams is a first course that brings with it all the flavor of the culinary tradition of the first courses based on fish from our beautiful island. Easy and light, it is perfect for hot summer days.
Fregola is obtained from a simple mixture of semolina and water.
Its name derives from the Latin word “Ferculum” which means to fragment: the fregola, in fact, is obtained by working the dough in an earthenware bowl, reducing it into small balls which are subsequently toasted in the oven.
300 g of Sardinian Fregola, 900 g of clams, 1 clove Garlic, 1 bunch Parsley
1 Chilli, 1 glass White wine, 4-5 tablespoons Peeled tomatoes
2 tablespoons Extra virgin olive oil, Salt, 500 ml Vegetable or fish broth
To prepare the recipe for Sardinian fregola with clams, put the clams to drain in a bowl with water and salt. Drain the clams, so that they eliminate the sand.
Gently recover the clams with a ladle. Rinse them under running water and keep them aside.
Finely chop the garlic and half of the parsley. Pour a drizzle of oil, chopped chilli pepper and parsley and garlic into a pan and let it all flavor for a few minutes.
Add the clams and let them open. Deglaze with the white wine and add the diced tomatoes and fregola.
Gradually add the broth (as is done for risotto) and cook the fregola.
Serve your delicious fregola with freshly chopped parsley and a drizzle of Extra virgin olive oil.