Sardinian fregola with clams recipe for four
Recipe shopping list — copy the items into Valedo.
This seafood pasta dish serves four with fregola, clams, and a light tomato-saffron broth. Use fresh clams and discard any that do not open during cooking.
Ingredients
Fregola pasta
12 ounces
Littleneck clams
2 pounds
Cherry tomatoes
1 pint
Shallot
1 large
Garlic cloves
4
Dry white wine
1 cup
Fish stock
3 cups
Olive oil
3 tablespoons
Saffron threads
1 pinch
Crushed red pepper flakes
1/4 teaspoon
Fresh parsley
1/2 cup
Lemon
1
Kosher salt
1/2 teaspoon
Black pepper
1/2 teaspoon
How to make it
- Rinse clams well and discard cracked shells. 2. Sauté shallot, garlic, and pepper flakes in olive oil. 3. Add tomatoes and fregola, stirring for 1 minute. 4. Add wine, fish stock, and saffron; simmer until fregola is nearly tender. 5. Add clams, cover, and cook until they open. 6. Discard unopened clams and finish with parsley, lemon zest, salt, and pepper.
Who this list is for
This recipe list suits home cooks preparing Sardinian fregola with clams for four people. It’s ideal for seafood lovers who want to try a dish with fresh littleneck clams and a saffron-tinted broth. If you’re looking for a light, briny pasta meal and have access to a good seafood counter, this is the right checklist.
How to use this list
Start by checking your kitchen for fregola pasta, olive oil, kosher salt, and black pepper. Visit a seafood market for two pounds of fresh littleneck clams—inspect for freshness and discard any with cracked shells. Buy a pint of cherry tomatoes, a large shallot, four garlic cloves, dry white wine, fish stock, saffron threads, crushed red pepper flakes, a bunch of fresh parsley, and a lemon. Rinse and soak the clams before cooking. Use the list to shop and prep, crossing off items you already have.
What to skip
Don’t buy clams ahead of time—get them the same day you’ll cook. Avoid using old fish stock or skipping the saffron, since both impact the broth’s flavor. Don’t substitute fregola with regular pasta if you want the right texture. Never use clams that stay closed after cooking; discard those for safety.
What is on this list
You’ll shop for fregola pasta, littleneck clams, cherry tomatoes, a large shallot, garlic cloves, dry white wine, fish stock, olive oil, saffron threads, crushed red pepper flakes, fresh parsley, a lemon, kosher salt, and black pepper. Go through your pantry and fridge and cross off what you already own before heading out.
Day-of
On cooking day, soak the clams in cold water for 30 minutes to purge sand. Prep all vegetables and herbs before starting the broth. Cook the fregola separately and add it to the clam broth just before serving. Discard any clams that do not open during cooking. Finish with chopped parsley and a squeeze of lemon for brightness.
FAQ
Who is "Sardinian fregola with clams recipe for four" for?
This recipe list suits home cooks preparing Sardinian fregola with clams for four people. It’s ideal for seafood lovers who want to try a dish with fresh littleneck clams and a saffron-tinted broth. If you’re looking for a light, briny pasta meal and have access to a good seafood counter, this is the right checklist.
How should I use "Sardinian fregola with clams recipe for four"?
Start by checking your kitchen for fregola pasta, olive oil, kosher salt, and black pepper. Visit a seafood market for two pounds of fresh littleneck clams—inspect for freshness and discard any with cracked shells. Buy a pint of cherry tomatoes, a large shallot, four garlic cloves, dry white wine, fish stock, saffron threads, crushed red pepper flakes, a bu…
What should I skip or avoid with "Sardinian fregola with clams recipe for four"?
Don’t buy clams ahead of time—get them the same day you’ll cook. Avoid using old fish stock or skipping the saffron, since both impact the broth’s flavor. Don’t substitute fregola with regular pasta if you want the right texture. Never use clams that stay closed after cooking; discard those for safety.
What is on the "Sardinian fregola with clams recipe for four" list?
You’ll shop for fregola pasta, littleneck clams, cherry tomatoes, a large shallot, garlic cloves, dry white wine, fish stock, olive oil, saffron threads, crushed red pepper flakes, fresh parsley, a lemon, kosher salt, and black pepper. Go through your pantry and fridge and cross off what you already own before heading out.
What should I check on the day of?
On cooking day, soak the clams in cold water for 30 minutes to purge sand. Prep all vegetables and herbs before starting the broth. Cook the fregola separately and add it to the clam broth just before serving. Discard any clams that do not open during cooking. Finish with chopped parsley and a squeeze of lemon for brightness.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.