Fregola con Arselle (Sardinian Fregola with Clams)
Toasted Sardinian pasta pearls cooked in a clam and tomato broth until plump and risotto-like. Briny, garlicky and very good.
- Time45 min
- LevelMedium
- Costabout £3.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Tip the clams into a bowl of cold water and leave for 20 minutes so they spit out any grit. Lift them out, discard any that are cracked or stay open when tapped.
20 min - 2
Heat the oil in a wide, deep pan over a medium heat. Cook the garlic and chilli for 1 minute, then add the tomatoes and cook for 3 minutes until they start to collapse.
4 min - 3
Add the clams and wine, cover and cook over a high heat for 4 minutes, shaking the pan, until the shells open. Lift out the clams with tongs and throw away any that stayed shut.
4 min - 4
Pour the hot stock into the pan and bring to a simmer. Stir in the fregola and cook for 10 to 12 minutes, stirring often, until tender and the sauce is thick and loose, like a wet risotto.
11 min - 5
Return the clams to the pan and warm through for 1 minute. Stir in the parsley and serve in wide bowls with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.