Fregola is a Sardinian pasta. It is Durum Wheat Semolina that has been made into small balls much like Pastina and then toasted to give it a special flavor. Here we use some chicken stock, saffron, along with parsley, tomatoes, and garlic to create a case to cook the Fregola in. Then we add fresh steamed clams and their juices to create a dish that is quintessentially Sardinian but has influences from Naples and also Venice. It’s such a different and delicious dish that you’ll fall in love with the first bite. Join Chef G.S. Argenti as he shows you how to make this different yet delicious dish.
