Fregula With Clams And Chilis

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.

Cooking Method: Boiling, Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 750

Dietary: 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.

Read it online: https://www.chefs-mate.com/recipe/fregula-with-clams-and-chilis/