Ingredients with Measurements:
- 1 pound fregola pasta
- 2 pounds fresh clams, scrubbed and rinsed
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet with lid
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add fregola pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add red pepper flakes and clams to the skillet. Pour in white wine and chicken broth. Cover the skillet and cook until the clams open, about 5-7 minutes.
4. Remove the clams from the skillet and set aside. Discard any clams that did not open.
5. Add cooked fregola pasta to the skillet and stir to combine with the sauce. Cook for an additional 2-3 minutes.
6. Add chopped parsley and season with salt and pepper to taste.
7. Serve fregola con arselle in bowls, topped with the cooked clams.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Fregola pasta can be substituted with Israeli couscous or orzo pasta.
- Clams can be substituted with mussels or shrimp.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped tomatoes to the skillet for a more tomato-based sauce.
- Add chopped bacon or pancetta for a smoky flavor.
- Add chopped kale or spinach for a more nutritious dish.
Tips and Tricks:
- Make sure to discard any clams that did not open during cooking.
- Rinse the clams thoroughly before cooking to remove any sand or grit.
- Add more red pepper flakes for a spicier dish.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in a large bowl with a garnish of fresh parsley.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
Serve with a side of crusty bread and a glass of white wine.
Suggested Side Dishes:
- Roasted vegetables
- Caesar salad
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or water.
- If the clams do not open during cooking, discard them and do not eat them.
Food Safety Advice:
- Make sure to cook the clams until they open to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Fregola con arselle is a traditional Italian dish from the island of Sardinia.
Flavor Profiles:
Savory, briny, and slightly spicy.
Serving Suggestions:
Serve as a main course for a dinner party or a special occasion.
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Region: Italian