SA FREGULA CON VONGOLE
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
A traditional soup of Sardinian cous cous with baby clams in a saffron broth
Ingredients:24 Littleneck clams or cockles
1 cup & 4 cups Fish Stock (or substitute Vegetable Stock), divided
¼ cup plus 2 tablespoons Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1 small bunch Italian Parsley, finely chopped (about 1/3 cup)
Crushed red pepper to taste
Salt to taste
1 pinch saffron (Sardinian is recommended)
½ pound Fregula (1 ½ cups)
3 medium Roma tomatoes, diced, seeded & peeled
Zest of 1 lemon (about 1 teaspoon)
Wash clams thoroughly with fresh water. Place clams in a large pot with one cup of the
stock. Heat until clams open. Separate the clams from the juices.
Pass juice through a sieve lined with cheesecloth to remove any sediment and impurities. Reserve juice. Set
clams aside and keep warm.
Bring remaining fish stock to a boil.
Heat ¼ cup of olive oil over a medium heat in a large pot (terra cotta if possible). Add
sliced garlic, parsley and crushed red pepper and sauté until garlic is tender,
approximately one minute.
Add the natural clam juice and boiling fish stock. Add salt to taste (carefully, since the
natural juice is already salty). Bring to a boil, add fregula, pinch of saffron and
chopped tomatoes and cook 10 minutes on a medium heat. Stir frequently to prevent
sticking. (Add more stock if broth seems dry).
Remove from heat and add stir in lemon zest. Divide clams among bowls, placing
around rim. Fill with the soup. Drizzle with remaining extra virgin olive oil.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com