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Fregola sarda with venus clams
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 381
  • Fat about 7g
  • Carbohydrates about 6g
  • Protein about 15g
This is needed
This is needed for 4 people
Clams
  • 1 kg vongole (venus clams)
  • salted water, cold
Stock
  • 2 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 4 dried tomatoes in oil, finely chopped
  • 2 tbsp tomato puree
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 dl white wine
  • 9 dl water
  • 1.25 tsp salt
  • 300 g fregola sarda (e.g. Fine Food)
  • 0.5 tsp pepper
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And that's how it's done
And that's how it's done
Clams
Scrub the clams thoroughly under cold running water. Place the clams in a bowl of cold salted water and leave to stand for approx. 1 hr. Drain the water, rinse the clams under cold running water.
Stock
Heat the oil in a pan. Briefly sauté the garlic, tomatoes, tomato puree and half of the parsley. Add the clams, cover and sauté for approx. 4 mins. over a high heat, swirling the pan occasionally until the clams open. Pour in the wine, reduce for approx. 2 mins. Pour in the water, bring to the boil, season with salt. Add the pasta, cook for approx. 20 mins. until al dente, stirring occasionally. Serve the clams with the pasta and stock in deep dishes, garnish with the remainder of the parsley, season.

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