Best 4 Fregola With Clams Recipes
Fregola with clams is a traditional Sardinian dish that combines the delicate flavor of clams with the nutty taste of fregola, a type of toasted semolina pasta. This flavorful dish is a perfect representation of Sardinian cuisine, which often features seafood and simple, rustic ingredients. The fregola is first toasted in olive oil until it is golden brown, then simmered in a flavorful broth made with white wine, garlic, and tomatoes. Clams are added and cooked until they open, releasing their briny flavor into the broth. The fregola and clams are then combined and tossed with fresh herbs, such as parsley and basil, for a colorful and aromatic dish. In addition to the classic fregola with clams recipe, the article also includes variations such as fregola with mussels, fregola with shrimp, and fregola with vegetables. These variations offer a range of flavors and textures to suit different preferences and dietary needs.
Check out the recipes below so you can choose the best recipe for yourself!
FREGOLA WITH CLAMS: RECIPE FROM SARDINIA
This delicious seafood pasta recipe is unique to Sardinia. Made with fregola pasta and small clams this is probably the most loved Sardinian pasta dish!
Provided by Jacqueline De Bono
Categories Main Course
Time 1h45m
Number Of Ingredients 7
Steps:
- Wash the clams and place them in a large bowl with water and salt. Leave them at least an hour. At the end of this time, rinse them again very well under running water and transfer them to the fire in a pan large enough for them to open when heated.
- As the clams open, remove them with a slotted spoon and place them on a plate or in a bowl. When they are all open, separate the shells keeping the part of the valve that containsthe attached mollusk. We also removed some from the shells completely. Pour the liquid remaining in the pan into a bowl through the mesh of a fine sieve covered with gauze or a thin cloth.
- Chop the parsley and peel the garlic cloves. Heat the olive oil in a separate pan that's wide and has high edges. Add the two peeled garlic cloves and cook until they start to brown and soften. When the garlic is cooked remove it and add the tomato paste. Stir with a wooden spoon until the sauce is completely soaked in oil. Then add the hot water and bring the sauce to a boil.
- When the liquid has boiled for a few minutes, it will be slightly reduced. Add the prepared half clams and the clams without shells if you have them. Then add the filtered clam waterand a handful of chopped parsley. Bring back to the boil, then add the fregola and cook over medium heat for about twenty minutes. If necessary, add a pinch of salt.
- Pour the fregola with clams into serving dishes and serve immediately whilst still hot.
Nutrition Facts : Calories 461 kcal, ServingSize 1 serving
FREGOLA WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.
TOASTED PASTA "FREGOLA" WITH CLAMS
On a trip to Sicily I bought a package of this stuff called Sa Fregola Sarda, and its basically small couscous-sized pasta that's been toasted. I had no idea how to cook it, but there was one recipe printed on the back of the package so I'm copying here in case anyone is looking for it. You could probably use couscous instead.
Provided by Prada Contessa
Categories European
Time 40m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Drop the pasta slowly in to the boiling broth/water, mix and cook for 6-8 minutes. At the same time, in another saucepan, heat the olive oil and add the garlic. Cook just till slightly softened, add the chili flakes, then add tomatoes and cook for 10 minutes. Cook clams in another pan with a drop of oil until they open and add them to the tomato sauce. Add the clams and fregola to the tomato sauce. Add the parsley and salt to taste. Serve hot.
Nutrition Facts : Calories 364.4, Fat 28.1, SaturatedFat 3.9, Cholesterol 24.6, Sodium 1250.2, Carbohydrate 19.8, Fiber 3.2, Sugar 6.3, Protein 10.6
SMOKY CLAMS AND FREGOLA
The diminutive Sardinian pasta known as fregola soaks up the delicious broth that results from steaming together fresh clams, andouille sausage, and corn in this company-worthy one-pot dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- In a large bowl, stir 2 tablespoons sea salt into 8 cups cool water. Add clams; let stand 30 minutes, then drain and rinse. Meanwhile, cook fregola in a large pot of salted boiling water until al dente, 8 to 10 minutes. Drain; drizzle with oil. Wipe out pot.
- In same pot, heat 1 tablespoon each oil and butter over medium-high. Add garlic and chile; cook, stirring, until fragrant, 1 to 2 minutes. Stir in wine, 1/2 cup water, clams, sausage, and corn. Bring to a boil, then reduce heat to medium, cover, and cook, stirring occasionally, 12 to 16 minutes, transferring clams as they open to a covered bowl. Transfer corn and sausage to bowl once all clams are open. Stir remaining 1 tablespoon butter into broth; keep warm.
- Spoon fregola onto a platter and drizzle with half of warm broth; scatter some cilantro over. Top with clam mixture, then pour remaining broth over. Top with remaining cilantro, and serve with lime wedges and hot sauce.
Tips:
- Soaking the Fregola: Soaking the fregola in hot water before cooking helps to soften it and reduce the cooking time. This step is optional, but it is recommended for a better texture.
- Cooking the Clams: When cooking the clams, make sure to use a large enough pot so that the clams have plenty of room to open. Cover the pot tightly and cook the clams over high heat until they are all open. Discard any clams that do not open.
- Deglazing the Pan: After cooking the clams, deglaze the pan with white wine. This will help to dissolve any browned bits and create a flavorful sauce.
- Adding the Fregola: Once the sauce is deglazed, add the fregola and cook it according to the package directions. Be sure to stir the fregola frequently so that it does not stick to the bottom of the pot.
- Adding Vegetables: If you like, you can add vegetables to the fregola dish. Some good options include chopped tomatoes, zucchini, or bell peppers.
- Seasoning: Season the fregola dish to taste with salt, pepper, and other herbs and spices. Some good options include basil, oregano, or thyme.
Conclusion:
Fregola with clams is a delicious and easy-to-make seafood dish. It is perfect for a quick weeknight meal or a special occasion. With its combination of briny clams, tender fregola, and flavorful sauce, this dish is sure to please everyone at the table.
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