Ingredients with Measurements:
- 500g fregola pasta
- 1kg mussels, cleaned and debearded
- 1kg clams, cleaned
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet with lid
Step-by-step instructions:
1. Cook the fregola pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the mussels and clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook for 5-7 minutes or until the mussels and clams have opened.
4. Remove the mussels and clams from the skillet and set aside. Discard any that did not open.
5. Add the vegetable broth to the skillet and bring to a simmer. Add the cooked fregola pasta to the skillet and stir to combine.
6. Add the mussels and clams back to the skillet and stir gently to combine. Season with salt and pepper to taste.
7. Sprinkle chopped parsley over the top of the dish and serve hot.
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
Substitutions for ingredients:
- You can use chicken or seafood broth instead of vegetable broth.
- You can use spaghetti or linguine instead of fregola pasta.
- You can use other types of seafood such as shrimp or scallops instead of mussels and clams.
Variations:
- Add chopped tomatoes to the skillet for a more tomato-based sauce.
- Add chopped chili peppers for a spicy kick.
- Add grated Parmesan cheese on top of the dish for added flavor.
Tips and tricks:
- Make sure to clean and debeard the mussels and clams thoroughly before cooking.
- Discard any mussels or clams that do not open during cooking.
- Serve with a side of crusty bread for dipping in the sauce.
Storage instructions:
Store any leftovers 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, shallow bowl with the mussels and clams arranged on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to clean and cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
Fregola is a type of pasta from Sardinia, Italy. It is similar to couscous in texture and is often used in seafood dishes.
Flavor profiles:
This dish is savory and briny with a hint of sweetness from the white wine.
Serving suggestions:
Serve hot as a main dish for a seafood dinner.
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Region: Italian