Fregola con Vongole | Fregola Sarda with Vongole Clams | Seafood Fregola

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

fregola

🥗Healthier: whole wheat pasta

💰Cheaper: orzo

Whole wheat pasta adds fiber, orzo is a budget-friendly alternative.

Smash garlic and heat maximum heat in a pan with virgin olive oil.

Add chili to the oil and wait until the oil starts to sizzle.

Add white wine to the pan to help the vongole open up.

While waiting for the vongole to open, smash more garlic and heat it in olive oil until fragrant.

Once the garlic is ready, remove it from the oil and set aside.

Save the water from the vongole, white wine, and any flavors in the pan.

Add fregola to the pan and mix it in with the saved liquid from the vongole.

Add salt and pepper to taste and adjust with more water if needed.

Cook the fregola for 10 minutes, stirring occasionally.

Remove the shells from the opened vongole and set them aside, leaving only the meat in the pan.

Mix the vongole meat back into the fregola and serve hot, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens