Name: Fregola Sarda con Cozze e Vongole (Fregola with Mussels and Clams)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: ½ dried red chilli, chopped; 1 kg/2 ¼ lb fregola; sea salt; 1 kg/2 ¼ lb canned chopped tomatoes; 250 ml/8 fl oz/1 cup dry white wine; 60 ml/4 tbsp chopped fresh flat leaf parsley; 60 ml/4 tbsp olive oil; 3 garlic cloves, chopped; 1 kg/2 ¼ lb clams; 1 kg/2 ¼ lb mussels

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Rough, grainy-textured fregola pasta is a little like couscous and is becoming a popular choice in restaurants. It consists of fine beads of durum-wheat pasta. Fregola is made by combining durum-wheat flour and water - sometimes with the addition of saffron. It is then rolled, and the little balls of pasta are lightly toasted, which gives it a wonderful, nutty flavour. In this dish it is served with mussels and clams in a rich tomato sauce.