Zesty Fregola with Clams
- 4 people Feeds
- 15m Prep time
- 20m Cook time
This fregola and clam dish is an absolute stunner and so simple to make. It will wow guests and looks impressive, yet requires very little time in the kitchen. Simply put – it’s the perfect dinner party dish!
Fregola, also known as fregula, is a traditional Sardinian pasta similar in shape and appearance to giant cous cous. It has a lovely nutty taste and provides a satisfying chewiness to this dish. Clams are a traditional pairing, often brought together with a light tomato sauce. We've chosen a different path for this dish and the flavours of the clam meld beautifully with the aromatic lemon zest and spicy salami, though you can leave the meat out if you prefer something a little lighter or meat-free.
Clams release their rich liquor into the dish, giving it beautiful depth. Their saline properties mean that you probably won’t need to add salt but do taste before serving.
- 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.
- 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.
- Add the wine, simmer for a moment then add the fregola, and clams. Cover with a tight-fitting lid and cook for a few of minutes, shaking the pan and turning the contents a couple of times.
- When the clams are open, turn off the heat, scatter with parsley and serve immediately with some crusty bread to mop up the sauce.