Fregola con arselle
This Sardinian coastal dish cooks toasted fregola pasta with small clams, tomato and their briny liquor. The result should be loose and glossy rather than dry.
From Chef Ilhama’s recipe collection
Photo: Popo le Chien — Own work · CC0 · Sources
How do you make Fregola con arselle?
Fregola con arselle uses 8 ingredients and 5 clear steps. Allow 50 minutes; the recipe yields 4 servings. Check off ingredients and steps as you cook.
What does Fregola con arselle taste like—and what matters most?
Toasted fregola brings a nutty chew to briny clam liquor, sweet collapsed tomatoes, garlic and a fresh lift of parsley and lemon zest.
Strain the clam liquor carefully, then add it and hot stock gradually. Fregola should finish al dente and slightly brothy rather than dry like a pilaf.
Small toasted pasta or Israeli couscous can imitate the shape, but toast it lightly first; the result is practical rather than traditionally Sardinian.
Discard clams that remain closed after cooking and do not return the opened clams too early. Two final minutes are enough to warm them without toughness.
Seafood pasta is best served immediately. Refrigerate leftovers promptly for no more than 1 day and reheat gently with a little stock.
Ingredients & Preparation steps
8 items
History note
This Sardinian coastal dish cooks toasted fregola pasta with small clams, tomato and their briny liquor. The result should be loose and glossy rather than dry.
5 steps
Steam clams with wine until they open; discard any that remain closed, strain and reserve the liquor.
Cook garlic, chilli and tomatoes in olive oil until the tomatoes collapse.
Add fregola, clam liquor and hot stock a ladle at a time, stirring until nearly al dente.
Return shelled and whole clams for the final two minutes.
Finish with parsley, lemon zest and olive oil, keeping the pasta slightly brothy.
Serve at once with parsley, lemon zest and Sardinian white wine.
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