Fregula With Clams And Chilis

chefs-mate chefs-mate 0 Comments
Servings: 6 quarts Difficulty: Intermediate
Jump To Recipe Print Recipe
Sardinian Toasted Pasta with Clams, Saffron, and Chili
Fregula With Clams and Chilis recipe image
Fregula With Clams and Chilis recipe image
Print Recipe

Fregula With Clams And Chilis

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 quarts Calories: 750
Dietary:
V Vegan

Description

This vibrant dish captures the essence of coastal Italian cooking with tender clams simmering in a fragrant broth of white wine, saffron, and tomato sauce. The star ingredient, fregula, is a toasted Sardinian pasta that holds its shape beautifully, soaking up the savory flavors while maintaining a pleasing chew. Aromatics like red onion, garlic, and prosciutto build a deep flavor base, while chili flakes add a gentle kick that complements the sweetness of the seafood. Perfect for a special weeknight dinner or a casual gathering, this recipe offers a sophisticated yet accessible meal. The combination of textures and the bright, briny taste makes it a standout dish that feels both comforting and elegant. Serve immediately to enjoy the full warmth and aroma of the fresh herbs and spices.

Directions

  1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
  2. In a 12 to 14-inch frying pan, heat the extra virgin olive oil over medium-high heat until it begins to smoke slightly.
  3. Add the thinly sliced red onion, thinly sliced garlic, and sliced prosciutto to the pan and sauté until the onion is softened and translucent.
  4. Add the scrubbed clams, dry white wine, saffron, chicken stock, and basic tomato sauce to the pan and bring the mixture to a boil.
  5. Meanwhile, cook the fregula in the boiling salted water according to package instructions, which takes roughly 20 minutes.
  6. Drain the cooked fregula and add it directly to the pot with the clam mixture.
  7. Cook the fregula in the liquid, stirring occasionally, until the texture and liquidity resemble a risotto and the pasta has absorbed much of the broth.
  8. Stir in the hot chili flakes and whole Italian parsley leaves.
  9. Serve immediately while hot.

Nutrition Facts

Servings 6 quarts

Amount Per Serving
Calories 750kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 45mg15%
Sodium 1200mg50%
Total Carbohydrate 110g37%
Dietary Fiber 4g16%
Sugars 5g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious