91 year old Bonaria makes fregula pasta with clams! | Pasta Grannies

Bonaria mixes 1 egg with powdered saffron and some water in a bowl.

She adds coarse Durum wheat semola to the bowl, sprinkling it in gradually.

Bonaria adds 1 teaspoon of the eggy water and stirs the mixture with her fingers.

She alternates adding fine Durum wheat semola to form clumps.

Bonaria uses a colander to remove smaller grains, keeping the larger ones for the dish.

The fregula is spread on a tray and baked in a 160° C oven for around 10 minutes, stirring regularly to toast evenly.

Bonaria prepares the clams by chopping flat leaf parsley and garlic.

She places the clams in a pan with a few spoons of water, adding the garlic and parsley, and covers the pan to steam them open for a couple of minutes.

After steaming, she checks the clams to ensure they are all open and strains the cooking liquor to remove grit.

Bonaria dices some tomatoes and pours a generous amount of olive oil into another pan, adding the tomatoes, more parsley, and garlic to create a sauce.

She pours the clam liquor into another pan and adds the fregula, adjusting with simmering water as necessary.

Bonaria adds the clams to the tomato sauce and then combines it with the nearly cooked fregula, covering the pan and letting it sit off the heat for a couple of minutes.

Equipment Needed

Spice Level:

Allergens