Fregola pasta with clams

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Fregola (or fregula) is a specialty from Sardinia. Just like couscous, it is made from semolina, but instead of being steamed, these small pasta balls are first roasted in the oven. This gives a delicious nutty flavor and a nice texture. In this recipe, I make it very simple with clams and mascarpone – super creamy and truly enjoyable!

Fregola (or fregula) is a specialty from Sardinia. Just like couscous, it is made from semolina, but instead of being steamed, these small pasta balls are first roasted in the oven. This gives a delic ...
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Ingredients

What do you need?

Quantity: 2P

250-300 g fregola pasta
500 g clams
3 cloves of garlic
1 sweet onion
2 stalks of celery
150 ml white wine
100 g Parmesan cheese
2 tbsp mascarpone
Zest of 1 lemon
Handful of parsley (chopped)
Pepper and salt
Olive oil

250-300 g fregola pasta
500 g clams
3 cloves of garlic
1 sweet onion
2 stalks of celery
150 ml white wine
100 g Parmesan cheese
2 tbsp mascarpone
Zest of 1 lemon
Handful of parsley (chopped)
Pepper and salt
Olive oil
Preparation method

How do you make this?

Chop onion and garlic
Finely chop the onion and garlic and sauté them in a splash of olive oil over medium heat until they start to color.

Prepare the clams
Rinse the clams well under cold water and let them drain. Add them to the pan and deglaze with the white wine. Cover and let cook for 3-4 minutes until the clams open. Remove them with a slotted spoon, leaving the cooking liquid in the pan.

Cook fregola & reduce sauce
Meanwhile, cook the fregola as indicated on the package. Let the clam liquid in the pan reduce for another 2-3 minutes for extra flavor.

Combine everything
Add the cooked fregola to the pan with the reduced clam liquid. Stir in the mascarpone, pepper and salt, chopped parsley, and grated Parmesan.

Clams in or out?
Now you can choose: do you take the clams out of their shells or serve them in? I love the fiddling and sucking out the clams – delicious! But my hubby, for example, doesn't, so just choose what you like.

Finishing touches
Finish with some extra pepper, a drizzle of olive oil, and some more parsley.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.