Fregula Sarda con Arselle

fregula sarda

💰Cheaper: orzo

Orzo is a more accessible pasta alternative.

clams

💰Cheaper: canned clams

Canned clams provide a more affordable option.

Chop parsley finely and set aside.

Crush a clove of garlic with the skin on.

Heat extra virgin olive oil in a large skillet.

Add the garlic and parsley stems to the skillet and sauté until the garlic is lightly golden.

Add clams to the skillet and cook for a few minutes until they start to open.

Pour in half a glass of white wine and let the alcohol evaporate, covering the skillet for 3-4 minutes.

Check the clams and remove those that have opened, ensuring they remain tender.

If any clams are still closed, give them a little more heat to see if they will open.

Remove the parsley stems and filter the remaining liquid to remove impurities using a fine mesh strainer.

In a separate skillet, add a few tablespoons of fregula and toast it dry until warm.

Add half a glass of white wine to the toasted fregula and stir, allowing the alcohol to evaporate.

Pour in half a glass of salted water (30g of salt per liter of water) and a drizzle of extra virgin olive oil.

Add black pepper and begin cooking the fregula, tasting for seasoning as you go.

Cook for a few minutes until the fregula is tender, noting that different sizes of fregula may require different cooking times.

Add additional clams to the dish and mix gently before serving.

Garnish with fresh chopped parsley and a drizzle of raw extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens