How to Make Sardinian Couscous with Clams | Fregula con Arselle (Katie's Kitchen)

fregula

🥗Healthier: whole wheat fregula

💰Cheaper: orzo

Whole wheat fregula adds fiber, while orzo is a more accessible pasta.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often more affordable and sustainable, while canned clams save time.

Soak clams in cold water for 30 minutes to remove sand.

Rinse clams under cold water and set aside.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in red pepper flakes and cook for an additional minute.

Pour in white wine and simmer until reduced by half, about 5 minutes.

Add clams, broth, bay leaves, and tomatoes; cover and cook until clams open, about 5-7 minutes.

Remove any unopened clams and discard.

Meanwhile, cook fregula in salted boiling water until al dente, about 10-12 minutes.

Drain fregula and add to the pot with clams.

Toss fregula gently to combine with the sauce and clams.

Stir in chopped parsley, lemon juice, and butter; season with salt and black pepper to taste.

Serve hot, garnished with additional parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens