Fregola with Mussels and Clams (Fregola con Cozze e Arselle)

"A famous Sardinian dish, it’s typically made with only clams but in this recipe I also included mussels,” From chef Stefano Agostini

Products used for this recipe


1-1/2 lb. (750g) EACH fresh clams and mussels

4 Tbsp. (60 mL) extra-virgin olive oil, divided

3 garlic cloves, crushed, divided

1/2 cup (125 mL) dry white wine

1 bunch flat-leaf parsley

2 cups (300g) fregola

1-1/2 cups (375 mL) canned or jarred tomato puree


Place clams and mussels under cold running water for 15 minutes, using your hands or a clean scrubbing brush to rub off any debris or beards from mussels. Drain and rinse again. Keep in cold water until ready to use.

Place 2 tablespoons of oil in a large fry pan with one clove of crushed. When garlic is golden, remove it and add mussels and clams to pan; pour in white wine and cover pan with lid. As soon as clams and mussels open (removing any who have not opened) remove them from the heat. Shell 3/4 of them and leave rest to decorate the dish. Strain cooking liquid through a fine sieve and reserve for later.

Place remaining oil in a large saucepan. Finely chop parsley and rest of garlic and add to oil, allowing to infuse oil for a few minutes at low heat. Stir in fregola, toast for two minutes, stirring often, then pour tomato puree and cooking juices from shellfish. Continue cooking fregola, adding water if needed (about 20/25 minutes).

Stir in shelled mussels and clams and serve fregola topped with the remaining clams and mussels in their shells.

Serves 4.
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