chef fabio morisi's recipe


Fregola With Clams

Chef Fabio Morisi


A seafood and pasta recipe you'll love.


Fregola is a type of pasta in the shape of pearls from the Italian island of Sardinia. Made with a semolina dough, it is toasted and colored with saffron. It is similar in size to cous cous. The Sardinian fregola has become a popular ingredient widely used for stews, casseroles, soups and salads.

Preparation time: 20 to 25 minutes
Difficulty: medium

Ingredients for four people

Fregola: 350 gr.
Crushed garlic ¼ teaspoon
Olive oil: 2 tablespoons
Fish broth: 1 ½ lt.
Salt and pepper to taste
Fresh Clams: 250 gr.

Preparation

Before starting, the fish stock (fumet) must be already prepared.
In a pan sauté the garlic with the oil, add the fregola; season. Add the fish stock gradually until the fregola is cooked, for about 18 minutes. As long as the mix has aboundant broth there is no need to stir it often. After 15 minutes add the clams, adjust the amount of salt and pepper and cook the clams until they open. Let stand a few minutes before serving.


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