Fregola with clams: recipe from Sardinia

Method5 steps · about 1 hr 45 min

1. 1

   Step 1: Inspect the live clams (1 kg): discard cracked shells and any open clams that do not close when tapped. Wash them and put them in a large bowl of salted soaking water for at least 1 hour. Discard that soaking water, then rinse the clams thoroughly under running water, brushing any remaining grit from the shells. Transfer the cleaned clams to a pan large enough for them to open when heated. The 1-hour timer is for purging, not for heating the clams.

   Purge clams for at least 1 hour · 60 minUses 1 kg live shell-on small clams · Water for soaking and rinsing clams, as needed; separate from the 1.5 litres broth water · Salt for the clam soaking water, as needed

2. 2

   Step 2: Heat the cleaned clams in the pan. As they open, lift them out with a slotted spoon and keep them aside; discard any that remain closed after cooking. When cool enough to handle, remove the empty half-shell from each clam, keeping the meat in the other half, and remove some meat entirely from the shells if desired. Keep all the cooked clam meat. Strain the liquid left in the pan through a fine sieve lined with gauze or a thin clean cloth, and keep the filtered clam liquid separately.

   Uses All the cleaned clams after discarding their soaking water

   
3. 3

   Step 3: Wash and chop the parsley (½ cup) and measure the source ½ cup; keep it for step 4. Peel the garlic (2). Heat all 5 tablespoons olive oil in a separate deep, wide pan, add both garlic cloves and cook until softened and lightly browned. Remove the garlic, then stir in the tomato paste (2–3 tablespoons) until thoroughly coated with the oil. Heat the separate 1.5 litres of broth water, add it to the paste mixture and bring to the boil.

   Uses ½ cup fresh parsley, chopped · 2 garlic cloves, peeled · 5 tablespoons extra virgin olive oil · 2–3 tablespoons tomato paste · 1.5 litres broth water, hot

4. 4

   Step 4: Let the tomato broth boil for 2–3 minutes to reduce slightly, then add the filtered clam liquid and prepared chopped parsley and return to the boil. Add the toasted fregola (6–8 tablespoons) and cook over medium heat until tender, using the author’s 15–20 minute article guide (about 20 minutes in the card) and checking your pasta. Follow the source’s stated late-clam variation: when the fregola is nearly al dente, add the already cooked prepared clams and heat them through, rather than cooking them for the entire pasta time. Taste the broth and add the optional pinch of finishing salt (1 pinch) only if needed. The timer is for the fregola stage, not the initial broth reduction.

   Cook fregola until tender · 20 minUses The prepared tomato-oil broth · All the filtered clam cooking liquid · All the prepared ½ cup chopped parsley · 6–8 tablespoons toasted fregola · All the cooked clams, added near the end to avoid prolonged cooking · 1 pinch finishing salt, only if needed

5. 5

   Step 5: Divide the finished brothy fregola and clams among four serving dishes and serve immediately while hot.

   Uses All the finished fregola, cooked clams and broth