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.

Fregola Con Vongole (sardinian Fregola Pasta With Clams)

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

  1. In a large bowl, soak the clams in cold water for 20 minutes to remove any sand or grit. Drain and set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. 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.
  4. Remove the clams from the pot, discarding any that have not opened. Set aside.
  5. 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.
  6. Return the clams to the pot, add the chopped parsley, and season with salt and pepper to taste. Stir gently to combine.
  7. 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