Fregola con Arselle

The Method for Fregola con Arselle

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soak the clams in heavily salted cold water for 60 minutes to purge them, then rinse. Discard any that stay open when tapped.

   Mark done Start 60 min timer

2. Heat 2 tbsp oil in a wide pan with 2 garlic cloves, add the clams and the wine, cover, and steam 4 minutes until they open.

   Mark done

3. Lift the clams out, shell two-thirds of them, and strain the liquor through muslin to catch the sand.

   Mark done

4. In the same pan, soften the remaining garlic and the chilli in 3 tbsp oil, then add the tomatoes and cook 8 minutes until collapsing.

   Mark done

5. Add the fregola and turn it in the pan for 2 minutes.

   Mark done Start 2 min timer

6. Add the strained clam liquor and the hot stock a ladleful at a time, as for a risotto, stirring, for 15 minutes until the fregola is tender and the liquid thick.

   Mark done Start 15 min timer

7. Return all the clams, season, and finish off the heat with parsley, oil and lemon zest.

   Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Things to Watch For

1. Strain the clam liquor through muslin. Sand ruins it.
2. Cook it like a risotto, adding liquid gradually.
3. Shell two-thirds and leave a third in the shell for the look.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

A Little Background

Fregola is toasted in the oven during manufacture, which is why it holds its shape through fifteen minutes of simmering when couscous would dissolve — and why it needs a real broth to cook in rather than plain water. The clam liquor is that broth. Strain it carefully through muslin, since clams carry sand and one gritty mouthful ruins the dish for everybody.

On the Table Alongside

A glass of Vermentino · Crusty bread · Green salad

Sides from the same cuisine on this site: Creamy Parmesan Polenta, Ciabatta, Focaccia di Recco.

Storing Leftovers

Best immediately. Refrigerated for a day; the fregola softens considerably.

Quick Answers

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.