A seafood and pasta recipe you'll love.
By Chef Fabio Morisi
Fregola is a type of pasta in the shape of pearls from the Italian island of Sardinia. Made with a semolina dough, it is toasted and colored with saffron. It is similar in size to cous cous. The Sardinian fregola has become a popular ingredient widely used for stews, casseroles, soups and salads.
Preparation time: 20 to 25 minutes
Ingredients for four people
Fregola: 350 gr.
Crushed garlic ¼ teaspoon
Olive oil: 2 tablespoons
Fish broth: 1 ½ lt.
Salt and pepper to taste
Fresh Clams: 250 gr.
Before starting, the fish stock (fumet) must be already prepared.
In a pan sauté the garlic with the oil, add the fregola; season. Add the fish stock gradually until the fregola is cooked, for about 18 minutes. As long as the mix has aboundant broth there is no need to stir it often. After 15 minutes add the clams, adjust the amount of salt and pepper and cook the clams until they open. Let stand a few minutes before serving. ■
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