Fregola Sarda with Clams and Tomatoes
Fregola sarda is a small, toasted Sardinian pasta with a nutty flavor and a chewy bite. This one-pan version simmers it with tomatoes, white wine, and clams for a simple coastal dinner.
Total
50 min
Servings
4 servings
Level
Medium
Fregola sarda is a traditional pasta from Sardinia, the Italian island in the Mediterranean. The tiny balls of semolina pasta are toasted, which gives them a warm, nutty flavor and a texture that stays pleasantly firm.
One of the classic ways to serve fregola is with seafood, especially clams. In this recipe, the pasta cooks in the same pan as tomatoes, garlic, wine, and broth, so it soaks up flavor as it becomes tender.
The method is close to making a loose risotto, but it is more forgiving. Stir now and then, keep an eye on the liquid, and cook the clams just until they open.
01What you'll need
Ingredients
15 items · 4 servings
- 2 pounds small clams, such as littlenecks or Manila clams
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 small yellow onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 1/2 cups fregola sarda, about 10 ounces
- 1/2 cup dry white wine
- 1 cup canned crushed tomatoes or finely chopped canned whole tomatoes
- 3 cups low-sodium seafood stock, chicken stock, or water, plus more as needed
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, optional
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice, plus wedges for serving
02How to make it
Step-by-step
1. Clean the clams
Rinse the clams under cold running water and scrub the shells if they feel gritty. Discard any clams with cracked shells. If a clam is open, tap it on the counter; if it does not close after a minute, discard it. If your clams are sandy, soak them in a bowl of cold salted water for 20 minutes, then lift them out so the grit stays behind.
2. Soften the onion
Warm the olive oil in a wide, deep skillet or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring often, until soft but not browned.
3. Add the aromatics
Stir in the garlic and red pepper flakes. Cook for about 30 seconds, just until the garlic smells fragrant. Keep the heat moderate so the garlic does not burn.
4. Toast the fregola
Add the fregola to the pan and stir for 1 to 2 minutes. This wakes up its toasted flavor and coats the pasta lightly in oil.
5. Build the sauce
Pour in the white wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Add the tomatoes, stock, salt, and black pepper. Bring the mixture to a steady simmer.
6. Simmer the pasta
Cook uncovered for 10 to 12 minutes, stirring now and then, until the fregola is nearly tender. It should still have a slight bite in the center. If the pan looks dry before the pasta softens, add a splash more stock or water.
7. Steam the clams
Nestle the clams into the fregola, hinge-side down if possible. Cover the pan and cook for 5 to 8 minutes, until the clams open. Move opened clams to the top of the pan as needed so the rest have room to steam. Discard any clams that stay closed.
8. Finish and serve
Stir in the butter, if using, along with the parsley, lemon zest, and lemon juice. Taste the broth and adjust with more salt, pepper, or lemon. Spoon into shallow bowls, drizzle with a little olive oil, and serve with lemon wedges.
03From our kitchen
Cook's tips
- Make-ahead: You can chop the onion, slice the garlic, wash the parsley, and clean the clams a few hours ahead. Keep the clams in a bowl in the fridge covered with a damp towel, not sealed in water or an airtight container.
- Storage: This dish is nicest right after cooking because clams can turn chewy when reheated. If you have leftovers, cool them quickly and refrigerate in a covered container for up to 1 day.
- Reheating: Warm leftovers gently in a covered pan over low heat with a splash of water or stock. Do not boil, or the clams may toughen.
- Fregola swap: Israeli couscous or pearl couscous can stand in if you cannot find fregola. The flavor will be less toasty, so toast it in the pan for an extra minute before adding liquid.
- No seafood stock: Use chicken stock, vegetable stock, or water. If using water, add a little extra olive oil and lemon at the end for more body.
- Clam alternative: Mussels work well and usually cook in a similar time. You can also skip shellfish and stir in cooked chickpeas near the end for a pantry version, though it will be a different dish.
Cook's note
Fregola sarda varies by brand, and some grains are larger than others. Start checking for tenderness after 10 minutes, but do not worry if yours needs a few extra minutes and another splash of liquid.
04Frequently asked
Questions & answers
What is fregola sarda?
Fregola sarda is a small round pasta from Sardinia made from semolina flour and water. It is dried and toasted, which gives it a nutty flavor. It is sometimes compared to pearl couscous, but it has its own distinct taste and texture.
Can I make fregola sarda without wine?
Yes. Replace the wine with the same amount of stock or water, plus 1 to 2 teaspoons of lemon juice. The lemon adds a little brightness that wine would normally bring.
How do I know when clams are cooked?
Clams are cooked when their shells open. This usually takes 5 to 8 minutes in a covered pan. Discard any clams that do not open after cooking.
Should fregola be al dente?
Yes. Al dente means tender but still slightly firm when you bite it. Fregola should not be mushy. If it is still hard in the center, add a little more liquid and simmer for a few more minutes.
Where can I buy fregola sarda?
Look for it at Italian markets, specialty food shops, or online. Some larger supermarkets stock it near other imported pasta. It may also be labeled fregula.
05Keep cooking
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