Entree: Italy – Sardinia – Fregula con Arselle (Sardinian toasted semolina pearls cooked with fresh clams in a tomato, white wine and saffron broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 8 oz (225 g) fregula (toasted semolina pearls)
- 1 1/2 lb (680 g) small clams (arselle), scrubbed and purged
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic (about 9 g), thinly sliced
- 1 small yellow onion (about 4 oz/115 g), finely chopped
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) fish stock or clam juice
- 1 pinch (0.1 g) saffron threads, lightly crushed
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) unsalted butter (optional, for finishing)
- Kosher salt and freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Place the clams in cold salted water for 20–30 minutes to purge sand, then rinse well under cold running water. Discard any clams that remain open.
2. In a wide, heavy sauté pan or shallow pot, heat the olive oil over medium heat. Add the sliced garlic and chopped onion and cook until translucent and fragrant, about 4–5 minutes.
3. Add the fregula to the pan and toast, stirring, for 2–3 minutes until the pearls smell toasty and are lightly coated with oil.
4. Pour in the white wine and cook until mostly evaporated, about 2 minutes. Stir in the crushed tomatoes, saffron, and fish stock; bring to a gentle simmer.
5. Simmer uncovered, stirring occasionally, until the fregula is nearly al dente and has absorbed much of the liquid, about 10–12 minutes. Add more warm stock or water if it becomes too dry before the fregula is cooked.
6. Add the cleaned clams, cover the pan, and cook for 4–6 minutes until the clams open. Discard any clams that do not open.
7. Remove from heat; stir in the butter (if using) and chopped parsley. Season to taste with salt and pepper.
8. Serve immediately with lemon wedges alongside crusty bread to mop up the broth.