Fregola con Vongole

Nutrition · per serving

Steps

1. 1

   Soak the clams in cold water mixed with fine sea salt for 20 minutes to help them release grit. Lift out the clams, discard the soaking water, then scrub and rinse them well. Tap any open clams firmly, discarding any that do not close.

   1.5 litres cold water30 g fine sea salt1 kg fresh clams, preferably Manila or littleneck, scrubbed
2. 2

   While the clams soak, finely chop the parsley, slice the garlic, cut the lemon, and warm the stock. Keeping the stock hot helps the fregola cook evenly and keeps the pan simmering rather than stalling.

   20 g flat-leaf parsley, finely chopped4 garlic cloves, thinly sliced1 lemon500 ml hot fish stock or light vegetable stock
3. 3

   Heat a wide deep sauté pan or shallow pot over medium heat. Add extra-virgin olive oil, then cook the garlic for 30 to 60 seconds until fragrant but not browned. Stir in the dried chili flakes for a few seconds.

   3 tbsp extra-virgin olive oil4 garlic cloves, thinly sliced1/2 tsp dried chili flakes
4. 4

   Pour in the white wine, bring it to a lively simmer, and reduce for about 1 minute so the raw alcohol smell cooks off. Add the clams, cover, and cook for 3 to 5 minutes, shaking the pan once or twice, until most of the shells open.

   120 ml dry white wine1 kg fresh clams, preferably Manila or littleneck, scrubbed
5. 5

   Transfer the opened clams to a bowl as they are ready, leaving any stubborn closed ones in the pan for another minute. Discard any that stay shut. This keeps the clams tender instead of overcooked.

6. 6

   Add the fregola to the pan and stir so it is coated in the clam juices. Pour in the hot stock, bring to a steady simmer, and cook for 8 to 10 minutes, stirring often, until the fregola is just tender and the liquid becomes brothy and slightly creamy from the starch.

   180 g fregola sarda500 ml hot fish stock or light vegetable stock
7. 7

   Return the clams to the pan, along with any juices collected in the bowl. Add the chopped parsley, black pepper, and most of the lemon zest plus 2 teaspoons lemon juice from the lemon. Simmer for 1 minute to bring everything together. Taste before adding extra salt, as the clams are naturally briny.

   20 g flat-leaf parsley, finely chopped1/4 tsp black pepper, freshly ground1 lemon
8. 8

   Turn off the heat and drizzle in extra-virgin olive oil. Gently toss to give the broth a glossy finish. If it looks too tight, add a small splash of hot water; if too loose, let it stand uncovered for 1 minute.

   1 tbsp extra-virgin olive oil
9. 9

   Spoon into warm shallow bowls and finish with parsley leaves and lemon wedges. Serve right away while the fregola is loose and the clams are hot.

   a small handful flat-leaf parsley leaves2 wedges lemon wedges

Origin & History

Fregola con vongole is a classic coastal dish from Sardinia, where toasted semolina pasta meets the island’s strong seafood tradition. It reflects the Italian love of simple ingredients treated carefully, with briny clams, olive oil, wine, and herbs doing most of the work.