Fregola Con Vongole (sardinian Fregola Pasta With Clams)
Fregola con Vongole is a traditional Sardinian dish featuring small balls of semolina pasta cooked with fresh clams in a flavorful broth. This dish is a perfect representation of Sardinian cuisine, with its focus on fresh seafood and simple yet delicious flavors.
Ingredients
- 1 lb fresh clams
- 1 cup fregola pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine
- 2 cups fish or vegetable broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, soak the clams in cold water for 20 minutes to remove any sand or grit. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the clams to the pot and pour in the white wine. Cover and cook for 5-7 minutes, or until the clams have opened.
- Remove the clams from the pot, discarding any that have not opened. Set aside.
- Pour the broth into the pot and bring to a boil. Add the fregola pasta and cook for 10-12 minutes, or until al dente.
- Return the clams to the pot, add the chopped parsley, and season with salt and pepper to taste. Stir gently to combine.
- Divide the fregola con vongole among serving bowls and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350
- Carbohydrates
- 45g
- Protein
- 18g
- Fat
- 8g
Supplies
Large pot Large bowl Serving bowls
Tools
Cooking spoon Chef's knife Cutting board
Serving suggestions
Fregola con Vongole is best served with a side of crusty bread to soak up the delicious broth.
Tips & tricks
Be sure to discard any clams that do not open during cooking, as they may not be safe to eat.
Cost
$20