Buy online! Pick up at our warehouse or free delivery on orders over $99. Shop now!
Fregola Sarda Alle Vongole
by: Nathalie Charron
- Preparation 20 min
- Cooking 30 min
- Portions 4 pers.
Ingredients needed
- 500g of Favuzzi fregola pasta
- 500g of clams
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1/4 cup of white wine
- 1/2 cup of Favuzzi Candied Tomatoes
- 480 ml of Favuzzi Tomato & Basil Sauce
- 1 tbsp. of Favuzzi Italian Herb Mix
- 1 cup of Favuzzi Passata
- 1 cup of vegetable broth
- Favuzzi Moderate Intensity Extra-Virgin Olive Oil
- 1/2 cup of fresh basil
- Salt and pepper
Products used in this recipe
Steps of preparation
- Soak the clams in cold, lightly salted water for a few minutes (to remove any sand) and make sure they are sealed. Set aside.
- Cook the fregola for 12 minutes (instead of 15 minutes, as directed on the package).
- In a large pan, sauté the onions and garlic in a little oil for about 3 minutes.
- Add the dried tomatoes and spices. Add the fregola and deglaze with the wine until reduced.
- Add the passata and the tomato and basil sauce. Gradually add the vegetable stock.
- Cook for 6 to 10 minutes, stirring regularly, until the pasta is al dente.
- Dry cook the clams in a covered pan over high heat until the shells open, or for about 5 minutes (discard any unopened shells). Set aside.
- Remove half the shells and add the clams and shells to the pasta.
- Serve with basil leaves and a drizzle of olive oil.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil