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. You can find Fregola here in our online shop:

For 4 people:
400-450g Fregola
1kg of mussels and clams (cleaned- you can add or use any other fish you like too)
Olive oil
150g cherry tomatoes diced in half
2 cloves of garlic
3 cups of water
Fish stock
1 cup of red wine (optional)


  1. Combine the water & fish stock with 1 tablespoon of salt and bring to the boil. Add the fregola and cook according to packet instructions.
  2. 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.
  3. 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!