Fregola con Arselle (Sardinian Fregola Pasta with Clams)
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Ingredients
- 300 g fregola
- 800 g fresh clams, scrubbed
- 30 ml olive oil
- 3 garlic cloves
- 100 ml dry white wine
- 200 g tinned chopped tomatoes
- 1 tsp dried chilli flakes
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 425 kcal
- Protein
- 20.3 g
- Carbohydrate
- 59.8 g
- of which sugars
- 2.6 g
- Fat
- 9 g
- of which saturates
- 1.5 g
- Fibre
- 3 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the fregola in a large pan of boiling water according to the pack instructions, until just tender, then drain.
- 2
Heat the olive oil in a large pan over a medium heat, add the garlic and chilli flakes and cook for 1 minute.
- 3
Add the clams and white wine, cover and cook for 3-4 minutes until the clams have opened. Discard any that remain closed.
- 4
Stir in the chopped tomatoes and the cooked fregola, and simmer for 2-3 minutes until everything is heated through.
- 5
Scatter with parsley to serve.
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