Fregola Sarda with Clams
A traditional Sardinian seafood dish — tiny toasted pasta pearls simmered in a tomato-garlic broth with fresh clams and olive oil. Eat from a blue zone.
Serves 4
Ingredients
- 2 tbsp La Fede EVOO
- 2 cloves garlic, minced
- 1 small shallot or onion, finely chopped
- ½ cup fine chopped tomatoes
- 1 cup Fregola Sarda (toasted Sardinian pasta)
- 1½ lbs fresh clams, scrubbed and rinsed
- 3 cups fish or vegetable broth (warm)
- ½ cup dry white wine
- Salt and black pepper, to taste
- 1 tbsp chopped parsley
Instructions
- Heat olive oil in a large saucepan over medium heat. Add garlic and shallot, cooking until fragrant and lightly golden.
- Stir in the chopped tomatoes, season with salt and pepper, and pour in the white wine. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in the fregola and broth. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally.
- Add clams to the pot, cover, and cook for about 5–6 minutes, or until the shells open (discard any that stay closed).
- Stir in parsley and adjust seasoning. For richness, drizzle a touch of extra virgin olive oil or chili pepper oil before serving.
- Optional: For extra complexity, a tiny splash of balsamic vinegar adds a wonderful balance.
Tips from the Chefs
- Serve immediately with crusty Italian bread to soak up the broth.
- Pairs beautifully with a crisp Vermentino di Sardegna white wine.
- Garnish with lemon zest or a few Black Truffle Peelings for a luxurious variation.
