Zesty Fregola with Clams

Name: Zesty Fregola with Clams
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0 - 4
Ingredients: 350g Fregola; 2 cloves Garlic; Lemon; Spicy salami; 1 glass White wine; 1kg Parloude clams; Small bunch Flat leaf parsley

Drogo

Servings

0 - 4

Prep Time

15 minutes

Cook Time

20 minutes

This fregola with clams is a simple yet impressive seafood dish that works beautifully for a dinner party. Nutty Sardinian fregola is paired with fresh palourde clams, white wine, garlic, lemon zest and parsley, with spicy salami adding an extra layer of richness.

Fregola, also known as fregula, is a traditional Sardinian pasta made from semolina. Its small, rounded shape resembles giant couscous, but its characteristically nutty flavour and satisfying texture make it particularly good with seafood.

In this fregola recipe, the clams release their flavourful liquor as they cook, creating a light sauce with the white wine, garlic and lemon. The spicy salami adds warmth and depth, although it can be left out for a lighter, meat-free version. As the clams naturally add salinity to the dish, taste before adding any extra salt.

Ingredients

Zesty Fregola with Clams

350g Fregola
2 cloves Garlic
Lemon
Spicy salami
1 glass White wine
1kg Parloude clams
Small bunch Flat leaf parsley

Directions

Method

Step 1, Cook the fregola in salted boiling water until very al dente; it will finish cooking in the final sauce. Drain and put to one side.
Step 2, In the meantime, put the oil into a large, heavy-based pan and gently soften the garlic, lemon zest and salami for a few minutes.
Step 3, Add the wine, simmer for a moment, then add the fregola and clams. Cover with a tight-fitting lid and cook for a few minutes, shaking the pan and turning the contents a couple of times.
Step 4, When the clams are open, turn off the heat, scatter with parsley and serve immediately with some crusty bread to mop up the sauce.