Fregola Sarda alla vongele (fregola with clams)

For ➋

200 g fregola Sarda

500 g vongele clams

3 cloves of garlic, pressed or chopped

1 sweet onion, finely chopped

2 stalks of celery, finely chopped

15 cl white wine

100 g Parmigiano

2 tbs mascarpone

zest of 1 lemon

handful of parsley, finely chopped

salt & pepper

olive oil

Fry the onion and garlic in a dash of olive oil over medium heat until they start to colour. Add the celery and let it stew a little. Rinse the clams well under cold water and let them drain. Add them to the pan and deglaze with the white wine. Let them cook for 3-4 m with the lid on until the clams open. Remove them with a slotted spoon, so that the cooking liquid remains in the pan. 

In the meantime, cook the fregola as indicated on the packaging (probably 10 m). 

Let the clam juice in the pan simmer for another 2-3 m for extra flavour. 

Add the cooked fregola to the pan with the reduced clam juice. Stir in the mascarpone, salt and pepper, chopped parsley and grated Parmigiano. Add the clams (either shelled or with shells). Finish with some extra pepper, a drizzle of olive oil and some more parsley.

♥︎Fregola Sarda with clams & fennel

For ➍ 

350 g fregola Sarda

1.5 kg clams/ vongele

1 l fish or vegetable stock

2 cloves of garlic

2 large fennels, cut in small cubes, stems reserved

1 bunch of flat-leaf parsley, chopped finely

1 organic lemon, juice & zest

1 glass of white wine

sea ​​salt & pepper

extra virgin olive oil

If you still have to clean the shells yourself, soak them in a large container of cold water beforehand. Then rinse them under the tap. The mussels will then open for a moment and you can rinse away the sand.

Boil a pan of water with the fish or vegetable stock.

Take a deep pan and now add a dash of olive oil. Cut 1 clove of garlic into slices and fry it together with the fennels for 5 m on medium heat until the fennel is translucent and just turns a brown color. Add the fregola and stir well.

Add enough stock (approximately the same volume as the pasta) to the risotto, reduce heat and cover with a lid for +/- 10 m. Fill if necessary. add extra stock.

5-6 m before the end of the risotto cooking time, cook the clams. Place a large frying pan or wok over low heat with a dash of olive oil. 

Crush 1 clove of garlic and fry with the skin on briefly in the oil. Remove after the oil has been seasoned. 

Add the shells, increase the heat and add a dash of white wine. Cover the pan with a lid and cook the shells for a few m. Shake the pan regularly to ensure they all open. 

After 10-12 minutes, when the fregola is just al dente and the mixture looks soupy, stir in the clams and the cooking liquid with a little chopped parsley and the lemon zest.

Squeeze half a lemon and add it, season the pasta with salt and pepper.

Serve the dish in bowls with some of the fennel fronds kept aside and a drizzle of olive oil on top.