Fregola with clams and bottarga
Immerse yourself in the flavors of Sardinia with this exquisite Fregola with clams and bottarga, a dish that brings together simplicity and elegance. Ready in just 40 minutes, this dairy-free, egg-free, nut-free, soy-free, sesame-free, pescatarian, mediterranean-diet, high-protein delight is perfect for a quick yet refined meal. Get ready to savor this Sardinian fregola recipe, a true celebration of Italian culinary tradition, with our easy-to-follow instructions!
Dietary Information
Servings:
- 1
To prepare the fregola with clams and bottarga, first pour a drizzle of oil into a pan, add the garlic, the parsley stalks and the chili pepper 1, and let it brown over high heat for a few minutes. Add the clams and deglaze with the white wine 2. Cover with a lid 3 and wait for the clams to open.
- 2
Filter the clam liquid 4 and separate the clams from their shells, leaving a few whole clams for the final decoration. Transfer the fregola to the same pan where you cooked the clams 5 and toast over low heat for 2 minutes. Then wet with the clam water 6.
- 3
Add the tomato pulp 7 and cook. The cooking water of the clams may not be enough, possibly add hot water, little by little. If necessary, adjust with salt. Finally, add the clams 8 and the chopped parsley 9.
- 4
Pour a drizzle of oil and stir 10. Plate, add the clams with the shell 11 and chopped parsley 12.
- 5
Grate some grey mullet bottarga on the surface 13, complete with a drizzle of oil 14. The fregola with bottarga clams is ready to be served 15.
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