Fregola (Sardinian pasta)

by Leonardo Concezzi,
  1. To book this hotel first complete your travel dates and number of guests and click"Check Availability"

Find and Book Hotels

Hotel name
Arrival Date
Departure Date
No. of rooms
Staying for nights
Adults Children Ages
Book this hotel
Travel Agent Access

  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 4 large plum tomatoes, chopped (about 2 cups)
  • 1 1/2 cups water
  • 1/2 cup fregola
  • 2 dozen littleneck clams, scrubbed
  • Salt and freshly ground pepper
  • 2 tbsp coarsely chopped flat-leaf parsley

Heat the olive oil in a large frying pan. Add the garlic and cook over moderately high heat until fragrant – this should take about 30 seconds.

Add the chopped tomatoes and cook until softened – about 3 minutes.

Add the water and bring to the boil. Stir in the fregola, cover and cook over a fairly low heat, stirring occasionally, until tender, about – 17 minutes.

Add the clams to the frying pan in a single layer. Cover and cook over moderately high heat until the clams open – about 4 minutes. Discard any clams that do not open.

Season the fregola with salt and pepper. Spoon the fregola, clams and broth into shallow bowls.Sprinkle with the coarsely chopped parsley.

Send to a friend