Sardinian Couscous with Clams (Fregola)
This classic Sardinian dish pairs fregola toasted, pearl-like pasta similar to couscous with fresh clams simmered in a light tomato, garlic and white vermouth broth. Finished with parsley and gentle chilli heat, it is briny, aromatic and deeply comforting, celebrating the coastal simplicity of Sardinian cooking.
- 35 min
- NOT TOO TRICKY
- 20 PORTIONS
- MOLLUSCS, GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 360 kcal Calories
- 22 g Protein
- 42 g Carbohydrates
- 9 g Fat
- 3 g Fibre
- 4 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Clams, small | 4.5 lb | 2 kg | |
| e.g. Palourde (little neck) | |||
| Olive oil | 2 tbsp | 30 ml | |
| Shallots | 2 each | Finely chopped | |
| Garlic cloves | 4 each | Peeled | |
| Chili flakes | 1/2 - 3/4 tsp | 2.5 - 3.7 ml | |
| Tomato purée | 2 tbsp | 30 ml | |
| Chicken stock | 2.5 pt | 1.2 l | |
| White vermouth, dry | 1/2 cup | 125 ml | |
| Fregola | 14 oz | 395 g | |
| Parsley | 4 tbsp | 60 ml | Chopped, plus more |
Method
- Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.
- Heat the oil in a large heavy-based pan that comes with a lid. Add the chopped shallots, stirring for a minute, grate in the garlic, and add the chili flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.
- Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil.
- Toast the fregola, then add it to the pan. The fregola should be covered completely by the liquid. Let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet).
- Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.
- Sprinkle in the chopped parsley and stir to let everything combine
- Ladle into warm bowls and sprinkle with a little chopped parsley.
- Pro Tip: Add a pinch of saffron for a traditional touch.
