Fregula with Clams and TomatoesPosted: August 12, 2012
Love this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing. Try it!
Originally posted on Back Road Journal:
Spaghetti or linguini with clams is a very popular dish in most Italian restaurants, wherever in the world you may be dining. The Italian island of Sardinia has its own version of pasta and clams known as Fregula (Fregola) Sarda con vongole. The dish can be found on the menu, whether you are in the tiniest seaside osteria or a fine resort restaurant.
Fregula Sarda is a pasta made from semolina rolled into rough, porous balls that are dried and then toasted until golden. They resemble couscous but are larger and heartier with a nutty taste. Once cooked they will have doubled in size with a chewy texture. The pasta can be found in Italian markets, specialty stores or online.
Fregula With Clams
- 2 dozen small clams, purged and cleaned
- 1 cup of water, plus extra as needed
- 3 T. olive oil plus extra to drizzle
- 1/2 small onion, chopped…
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