Fregula with clams and bottarga

Name: Fregula with clams and bottarga
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Fregola pasta 0.8 lb; Clams already purged 1.1 lbs; Mullet Bottarga to taste; Canned tomatoes 0.42 cup; White wine ½ glass; Garlic 1 clove; Fresh chili pepper 2; Parsley 1 bunch; Extra virgin olive oil to taste; Salt to taste

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Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Fregola with clams and bottarga is a Sardinian delight that, I gotta say, really showcases the island’s rich culinary heritage. This isn’t your everyday pasta; nope, it’s a standout in Sardinian pasta recipes, blending local ingredients into something really, really special. Fregola, this tiny toasted pasta, offers a crunchy bite that's unique compared to other Italian dishes. And with tender clams, every forkful turns into a pretty good blend of textures. Then there’s bottarga, the ‘caviar of the Mediterranean.’ Seriously good. It adds a salty and slightly bitter depth that's both luxurious and rustic. This combo? Not common outside Sardinia, capturing the pride locals have in their bottarga pasta dish traditions. Pretty simple yet unfussy, it captures the island’s connection to the sea and land in every bite.

The magic of fregola with clams is in its flavors and textures. The moist pasta absorbs the juices from the shellfish—oh, and the toasted notes of fregola linger, making each bite distinct. Slices of bottarga on top? Add an extra layer—salty, umami, and almost briny. It is a prime example of Sardinian cuisine, where simplicity meets quality. Thing is, some Sardinians might toss in a touch of saffron or use local clams to deepen its regional roots, but the core remains: a real celebration of flavor. If you’re into traditional Italian seafood pasta or looking for something both rustic and elegant, this dish fits perfectly. It’s equally suited for a laid-back dinner or impressing friends who think they’ve tried every Mediterranean seafood dish. This dish not only satisfies but also offers a genuine taste of Sardinia’s culinary tradition, making it a must-try for any seafood lover. For real.

How to prepare Fregula with clams and bottarga

To prepare fregula with clams and bottarga, first pour a drizzle of oil into a pan, add garlic, parsley stems, and chili pepper 1, and sauté over high heat for a few minutes. Add the clams and deglaze with white wine 2. Cover with a lid 3 and wait for the clams to open.

Strain the clam juice 4 and separate the clams from their shells, leaving a few whole clams for the final decoration. Transfer the fregula into the same pan where you cooked the clams 5 and toast over low heat for 2 minutes. Then moisten with the clam juice 6.

Add the tomato pulp 7 and continue cooking. The clam cooking water might not be enough, so add some hot water as needed, little by little. Adjust salt if necessary. Finally, add the clams 8 and chopped parsley 9.

Pour a drizzle of oil and mix 10. Plate, add clams with shells 11 and chopped parsley 12.

Grate some mullet bottarga on top 13, finish with a drizzle of oil 14. Fregula with clams and bottarga is ready to be served 15.

Storage

It is best to consume fregula with clams and bottarga immediately, but if leftovers remain, you can store them in the refrigerator in a closed container for up to 2 days.

Advice

You can enrich the recipe with seasonal vegetables to add a note of color and freshness.

You can use spices and herbs of your choice.

It is important not to overdo the spiciness as it can overpower the delicate flavor of the clams.

Did you like the combination of clams with bottarga? Try the recipe for Paccheri with artichokes, clams, and bottarga!

For the translation of some texts, artificial intelligence tools may have been used.

Fregula with clams and bottarga

PRESENTATION

How to prepare Fregula with clams and bottarga

Storage

Advice

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