Best Fregola With Clams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FREGOLA WITH CLAMS: RECIPE FROM SARDINIA



Fregola with clams: recipe from Sardinia image

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

1 kg fresh small clams (2.2lbs) (I used lupini (striped venus clams))
2 garlic cloves (peeled)
5 tbsp extra virgin olive oil. (1/3 cup)
2-3 tbsp tomato concentrate ((paste))
1/2 cup fresh parsley (chopped)
1.5 Lts water ((6 cups))
6-8 tbsp toasted fregola

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



Fregola with Clams and Mussels image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

3 cups chicken stock
3 cups water
1 tablespoon kosher salt, plus more for seasoning
1 pound (3 1/4 cups) fregola pasta
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (about 6 ounces) grape or cherry tomatoes
12 little neck clams, cleaned
12 mussels, cleaned
1/2 cup chopped fresh flat-leaf parsley

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.

CLAM AND FREGOLA SOUP



Clam And Fregola Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer

Time 45m

Yield 4 servings as a first course, 2 as a main course

Number Of Ingredients 11

3 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, minced
1/2 teaspoon chili pepper
3 pounds steamer clams, well scrubbed
1/2 cup dry white wine
3/4 cup fregola
2 cups stewed tomatoes, crushed, with their juice
Salt and freshly ground black pepper to taste
2 cups bottled clam juice, if necessary
2 tablespoons minced flat leaf parsley

Steps:

  • In a large soup pot, warm the olive oil. Add the garlic, onion and chili pepper, and cook over medium heat 5 minutes. Raise heat to high, and add the steamers, 1 cup water and the wine. Cover pot, and cook 3 to 5 minutes, until clams begin to open.
  • Use tongs to remove clams, leaving as much juice as possible in the pot. Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.
  • Cover pot, and simmer 20 minutes, checking occasionally to be sure that not all the liquid has evaporated. If necessary to maintain soupy consistency, add water or bottled clam juice, a quarter cup at a time. After 20 minutes, remove lid and continue to simmer until fregola is tender.
  • Meanwhile, pick the meat from the clams and discard the shells. When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2944 milligrams, Sugar 5 grams, TransFat 0 grams

TOASTED PASTA "FREGOLA" WITH CLAMS



Toasted Pasta

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

2 lbs manila clams
1/2 cup fregola pasta
8 cups clam broth or 8 cups water
1/2 cup olive oil
2 garlic cloves
2 lbs tomatoes, crushed
2 tablespoons parsley, chopped
chili flakes
salt

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

Related Topics