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dom 19 aprile 14:37

Recipe

Fregula con arselle

Toasted semolina pearls cooked in the broth of small clams: a not-quite-risotto with the sea memory of the Golfo degli Angeli.

First courses Golfo degli Angeli

Prep 45min
Cook 25min
Total 70min
Serves 4
Difficulty easy
Recipe

Ingredients

Serves: 4

  • Toasted fregula 320 g
  • Small clams 800 g
  • Cherry tomatoes 200 g
  • Garlic 2 spicchi
  • Parsley un mazzetto
  • Dry white wine 100 ml
  • Chilli pepper 1
  • Extra virgin olive oil q.b.
  • Salt q.b.
Recipe

Method

  1. Purge the clams in cold salted water for at least 3 hours, changing the water occasionally.

  2. In a wide pan heat oil with a garlic clove and chilli. Add the drained clams, deglaze with wine, cover and cook on high heat for 3-4 minutes until they open.

  3. Remove the clams and strain the cooking liquid through a fine sieve. Shell half the clams, leave the rest in their shells.

  4. In the same pan brown the second garlic clove, add the halved cherry tomatoes and let them soften for 2 minutes.

  5. Add the fregula, the strained clam liquid and enough hot water to cover. Cook on medium heat for 12-15 minutes, topping up with hot water if needed, until fregula is al dente and sauce thickened.

  6. In the last two minutes add the clams and chopped parsley. Serve at once.