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In this “Piatto” video recipe, we prepare a classic shellfish and pasta dish from the island of Sardinia. Fregola (or, fregula) is a pasta specific to Sardegna.

Fregola pasta is not widely known in the US. It is similar to large Israeli couscous, which you use as a substitute. In this video we used Fregola Sarda (“La Casa del Grano”), which you can find on Amazon via this affiliate link:

Questa ricetta in Italiano!

INGREDIENTS for Fregola Pasta with Clams and Mussels
Fregola Sarda (Fregola Pasta) or Large Israeli Couscous (Toasted) – 200 grams
Tomatoes – 2 large, or equivalent in cherry tomatoes
Mussels in shell – 2 pounds or 1 kilo
Clams in shell – 2 pounds or 1 kilo

Vegetable Broth

Small Red Chili Pepper or Red Pepper Flakes
Yellow Onion – 1 large
Fresh Flat-Leaf Parsley – 3 bunches, chopped
Fresh Garlic – 6-7 cloves
Olive Oil
Salt

PREPARE VEGETABLE BROTH
Fill a medium pot with water. Bring to a boil. Add 2 large slices of onion and 2 tomatoes, halved. Simmer the onion and tomatoes in the boiling water for about 5 minutes. Remove the tomatoes, peel and chop. Set the chopped tomatoes aside. Reduce heat and continue to simmer the onions. You’ll use this veggie broth when preparing the fregola.

COOKING CLAMS AND MUSSELS

HOW TO COOK THE MUSSELS
Heat several tablespoons of olive oil in large skillet over medium heat. Saute 3 cloves of garlic and a handful of chopped parsley.

Add cleaned mussels to skillet and cover. Stir occasionally. Steam in pan till most of the shells have opened. Transfer the mussels to another dish and save the mussel broth that remains in the skillet. You’ll use this in cooking the fregola.

Remove HALF of the mussels from the shell. You’ll add these to the cooked fregola.

HOW TO COOK THE CLAMS
Heat several tablespoons of olive oil in large skillet over medium heat. Saute 3 cloves of garlic and a handful of parsley.

Add cleaned clams to skillet and cover. Stir occasionally. Steam in pan till most of the shells have opened. Transfer the clams to another dish and save the clam broth that remains in the skillet. You’ll use this in cooking the fregola.

Remove HALF of the clams from the shell. You’ll add these to the cooked fregola.

HOW TO COOK THE FREGOLA PASTA
Fregola pasta will cook for a total of about 20 minutes. Like risotto, you’ll add a little broth at a time, wait untll the fregola sarda has absorbed the liquid, then add more.

Add several tablespoons of olive oil to a large skillet over medium-high heat. Saute a few slices of onion and a few pieces of red pepper (or pinch of pepper flakes) in the oil. When onions start to turn golden, remove them from the skillet, leaving just the flavored oil.

Add two ladles of hot veggie broth to the skillet. Add 200 grams of fregola and stir. When the fregola pasta has absorbed this broth, add the chopped tomatoes. Stir. Add half of the mussel broth and half of the clam broth to the fregola, a half a cup at a time. When absorbed, add more until you have cooked the fregola for 20 minutes.

Unlike risotto, you want there to be broth still left in the pan with the fregola at the end of the 20 minutes.

Add the clams and mussels you have removed from the shell. Add a handful of chopped parsley. Stir. Cover and let rest for 10 minutes.

FLAVOR THE COOKED SHELLFISH
Add several tablespoons of olive oil to a large skillet over medium-high heat. Saute 1 clove of minced fresh garlic, a handful of parsley and pinch of fresh or dried red pepper flakes.

Add the cooked mussels and clams (still in shell) to the skillet. Cook covered for 5 minutes. Drizzle olive oil, and a few spoons of remaining shellfish broth. Cover and let rest for 5 minutes.

Add a handful of both clams and mussels to the serving plate with the fregola, serving the rest on the side.

Serve. Buon Appetito!

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We are licensed by Apple, Inc. to use audio track “Chelsea Loft Short” and “Chelsea Loft Medium” which is provided in the iMovie App from Apple, Inc.

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