Photograph of the finished Fregola con arselle

Italy · Fregola nấu ngao Sardinia

Fregola con arselle

35 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sardinian fregola Sardinian fregola 12.7 oz
  • Photograph of Clams Clams 2.6 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of White wine White wine ¾ cup
  • Photograph of Parsley Parsley 1.4 oz
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Soak the clams in saltwater for 2 hours to release the sand, then scrub the shells clean.
  2. 2 Sauté garlic and dried chilies in olive oil, then add the clams, drizzle with white wine, and cover.
  3. 3 When the clams open their shells, remove them and strain the clam broth through a cloth to remove any sand.
  4. 4 Cook the fregola directly in the clam and tomato broth like you would risotto, adding water little by little.
  5. 5 When the fregola is cooked through, add the clams, sprinkle with parsley, and drizzle with olive oil.

With an appliance

  • Microwave 32 min

    Replace step 2: place clams, garlic, dried chilies, and wine in a bowl with a vented lid, microwave at 900 W for 4 minutes until the clams open; still strain the clam broth through a cloth as in step 3, then cook the fregola on the stovetop.

Start cooking