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Fregola with Clams

Fregola with Clams

Fregola with Clams

4 garlic cloves, finely chopped
1 Tbsp Italian parsley, chopped, plus extra to garnish
140mls Clos Pons Sisquella
1.3kg clams in shells
Extra virgin olive oil  (EVO)
½ onion, finely chopped
350g Quisardegna fregola
¼ cup Sabato semi-dried cherry tomatoes
1 cup Sabato Tomato Passata ~ Organic
2 pinches Spice Trader chilli flakes
Maldon Sea Salt

Juice of 1 lemon

In a large saucepan bring a little water to the boil with half of the garlic, parsley and a dash of wine. Add the clams and steam until open, about 2-3 minutes. Strain and reserve the liquid. When cool enough to handle remove the clams from the shell, keeping a few in the shell for garnish. Reserve the meat.

In a large frying pan heat the EVO. Add the onion and remaining garlic and cook over a medium heat for 5 minutes. Add the remaining wine, fregola, semi-dried tomatoes, cherry tomatoes and chilli. Simmer until the wine is absorbed. Add the clam liquid and cook uncovered for around 15 minutes, stirring once or twice until the fregola is al dente. It should not be too dry.

Season to taste with salt and squeeze over the lemon juice. Stir in the cooked clams. Garnish with parsley, a drizzle of EVO and the reserved clams in their shells. Serve immediately.


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