Another Fregula Recipe
From Cosa Bolle in Pentola, the
Newsletter:
Turning towards food and such, last year I posted a feature on
fregula, a Sardinian fine-grained pasta
that's in some ways reminiscent of cuscus.
Luigi recently wrote,
"Hi, I've got another way to cook fregola (alternate spelling) for you, shown to me by a friend from Sardinia: Pre-cook fregola and drain it, adding a little bit of olive oil to keep it from sticking. In a pan heat olive oil, add garlic and sun-dried tomatoes, and then some live clams. When they begin to open their shells pour in some white wine and a few spoonfuls of tomato sauce.
"Add the fregola and let it all boil for a few minutes. Don't let it cook for too long lest the clams will fall apart from their shells, and add some stock if it looks too dry. You can finish the dish with a garnish of chopped parsley or the herbs you like. A jolt of chili is another option."
As is often the case in oral recipes, Luigi's friend doesn't give quantities. I'd figure about a pound of pasta and a pound of live clams. If you decide to use hot pepper, add it to the pot at the beginning, when you heat the oil.
A printer-friendly version of this recipe.
The miscelaneous primi index
The General Recipe Index