Sardinia Pasta
Fregola con Arselle
Make fregola con arselle with toasted Sardinian pasta, clams, tomato, garlic, parsley, wine, and saffron.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Moderate
Instructions
- Purge clams in cold salted water if needed, then rinse well.
- Cook garlic in olive oil until fragrant, then add clams and wine.
- Cover until the clams open, then lift them out and strain the juices if sandy.
- Add tomatoes, saffron water, and enough water to the clam juices to cook the fregola.
- Simmer fregola in the broth, stirring often, until tender and slightly saucy.
- Return clams to the pot and warm them through.
- Finish with parsley, black pepper, and olive oil.
This fregola con arselle recipe cooks toasted Sardinian pasta in clam juices, tomato, wine, saffron, and parsley. The result is saucy, briny, and more spoonable than a dry pasta dish.
Why This Fregola con Arselle Recipe Works
Fregola releases starch as it simmers, thickening the clam broth. Removing the clams while the pasta cooks keeps them from turning tough.
Key Tips
- Discard clams that stay closed after cooking.
- Stir fregola often because it can settle and stick.
- Keep the final texture loose enough to spoon.
Variations and Serving Ideas
The same technique helps when you want Sardinian fregola with clams, fregula con arselle, and toasted pasta with clams. Keep the character of Fregola con Arselle in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
Sardinia Pasta sardinianseafoodclamsfregola
