MypinchofItaly
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Fregola is a typical Sardinian semolina's pasta.
Serves 2 , Preparation time 1 hour (if use fresh clams) and 20 minutes, Cooking time 30 minutes
Method
Prepare the fish stock by using small fishes of different quality (or you can use then the cooking water of the clams).
If you use fresh clams, place them in a bowl with a lot of cold salted water for at least one hour to flush out the sand and some eventual impurities. I suggest you change it occasionally.
In the meantime, put a large frying pan to heat, then add 2 tablespoons of EVOO and 2 garlic cloves and add a little chili (fregola doesn't have to be too spicy) and then add tomatoes (cutted if you use fresh tomatoes) and a sprinkle of minced fresh parsley and stir. Let cook for about 10 minutes and then turn off the flame and remove the garlic.
Let's go back to the clams. As soon as one hour has passed, drain them with and all their soaking water. Give the last wash under the running water, maybe putting them in a colander will be more comfortable. In another capacious frying pan, add 2 tablespoons of EVOO, and pour into the frying pan all the clams. Raise the heat, add the white wine, cover with a lid and wait for about 5 minutes the clams to open. Those that remain closed, throw them off!
Now let them cool so that you can shell out without burning. Hold some clams with their shells to garnish the dishes.
Decant the liquid and keep it aside.
Heat the frying pan again with tomato sauce, combine the Fregola and combine also some of the cooking water of clams, little at a time, as if you should make a risotto and stir. Don't add other salt, clams are already salted.
The Fregola should soften in about 10 to 15 minutes (depends on the type you use, if homemade or ready one, in any case a tip: always taste it!)
As soon as the Fregola is ready, sprinkle with a little chopped parsley and serve up.
Serves 2 , Preparation time 1 hour (if use fresh clams) and 20 minutes, Cooking time 30 minutes
- 180 g. of Fregola
- 500 g. of small fresh clams (you can also use frozen clams)
- 1 lt. of fish stock made by some broth fishes (or use clams cooking water)
- 4 tablespoons of extra virgin olive oil (EVOO)
- 200 g. of peeled or fresh tomatoes for sauce
- 2 cloves of garlic
- a glass of dry white wine
- 1 little chili pepper
- a bunch of parsley
Method
Prepare the fish stock by using small fishes of different quality (or you can use then the cooking water of the clams).
If you use fresh clams, place them in a bowl with a lot of cold salted water for at least one hour to flush out the sand and some eventual impurities. I suggest you change it occasionally.
In the meantime, put a large frying pan to heat, then add 2 tablespoons of EVOO and 2 garlic cloves and add a little chili (fregola doesn't have to be too spicy) and then add tomatoes (cutted if you use fresh tomatoes) and a sprinkle of minced fresh parsley and stir. Let cook for about 10 minutes and then turn off the flame and remove the garlic.
Let's go back to the clams. As soon as one hour has passed, drain them with and all their soaking water. Give the last wash under the running water, maybe putting them in a colander will be more comfortable. In another capacious frying pan, add 2 tablespoons of EVOO, and pour into the frying pan all the clams. Raise the heat, add the white wine, cover with a lid and wait for about 5 minutes the clams to open. Those that remain closed, throw them off!
Now let them cool so that you can shell out without burning. Hold some clams with their shells to garnish the dishes.
Decant the liquid and keep it aside.
Heat the frying pan again with tomato sauce, combine the Fregola and combine also some of the cooking water of clams, little at a time, as if you should make a risotto and stir. Don't add other salt, clams are already salted.
The Fregola should soften in about 10 to 15 minutes (depends on the type you use, if homemade or ready one, in any case a tip: always taste it!)
As soon as the Fregola is ready, sprinkle with a little chopped parsley and serve up.
OMG!!!