Italian recipes: Fregola in broth with clams

Italian recipes: Fregola in broth with clams

Fregola is a type of pasta formed into small balls, a sort of cous cous. It’s a traditional Sardinian speciality, rolled from semolina dough and baked in the oven. It’s perfec qith seafood sauce.

Ingredients for 5 people:

500 grams of clams, arselle
500 grams of pasta, fregola sarda
1 liter of fish broth
5 tablespoons of extra virgin olive oil (EVO)
2 garlic clove
20 grams of parsley

Preparation:

Prepare the fish broth.

In a frying pan, light fry the garlic with the oil, add the arselle, cover with a lid and let the clams open by adding a spoonful of broth.

Once open, pour the arselle in the broth and boil for about 2 minutes.

Cook the fregola pasta in another saucepan or, pour it in the broth with the arselle for about 15 minutes. Whem fregola is done, place it on a plate with the arselle.

Serve hot with a drizzle of extra-virgin olive oil and fresh chopped parsley.