FREGOLA CON PESCE
FREGOLA (or FREGULA) is a traditional sardinian pasta which looks very similar to couscous. Traditionally cooked with seafood, try out this recipe for something a bit different. You can use this recipe as a guide, and use the seafood of your choice as we are aware that certain shellfish are not as easy to come by as it is in Italy:
For 4 people:
1kg of mussels and clams (cleaned- you can add or use any other fish you like too)
150g cherry tomatoes diced in half
2 cloves of garlic
3 cups of water
1 cup of red wine (optional)
- Combine the water & fish stock with 1 tablespoon of salt and bring to the boil. Add the fregola and cook according to packet instructions.
- Whilst the pasta is cooking, in a separate large pan, heat a little olive oil and brown the garlic. Add the red wine and cherry tomatoes, season with salt and pepper. Cook for 1 minute and then add the mussels and clams. Cover the pan with a tight lid and cook for 5-8 minutes. Discard any unopened shellfish after this time.
- Once the fregola is cooked, drain and then add into the pan with the fish. Mix, add a little extra olive oil and some parsley on top. Serve and ENJOY!