FREGOLA CON ARSELLE: Ricetta sarda

fregola

🥗Healthier: quinoa

💰Cheaper: orzo

Quinoa is gluten-free and nutritious, while orzo is more budget-friendly.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often cheaper and have a similar flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine can be used for flavor without alcohol.

Soak the clams in salted water for about 2 hours.

Drain and rinse the clams.

Heat a pan and add a drizzle of olive oil and a clove of garlic.

Once the oil is hot, add the clams and white wine, cover with a lid, and cook on high heat for 45 minutes, shaking occasionally.

Strain the clams through a colander to collect any broken shells and sand, separating half whole clams and half broken ones.

In a separate pan, add a drizzle of olive oil and a clove of garlic, then remove the garlic once the oil is hot.

Add finely chopped peeled tomatoes and let them cook for a moment.

Add the fregola to the pan with the tomatoes, stirring to combine.

Gradually add the clam cooking liquid to the fregola as if making risotto, seasoning with salt and pepper.

Continue adding liquid until the fregola is cooked, adding water if the clam liquid runs out.

Once the fregola is nearly done, add the clams back in and let them infuse their flavor.

Finish by adding a pinch of chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens