Fregola With Clams And Mussels
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Fregola With Clams And Mussels
Category
Main Course
Prep Time
10 minutes
Cook Time
15 minutes
Calories
498
Author:
Giada De Laurentiis
Ingredients
- 3 cups chicken stock
- 3 cups water
- 1 tablespoon kosher salt, (plus more for seasoning)
-
1 pound (3 1/4 cups) fregola pasta
-
1/4 cup plus 3 tablespoons olive oil
- 1 medium onion, (chopped)
- Freshly ground black pepper
- 2 garlic cloves, (chopped)
- 1 cup dry Marsala wine or dry sherry
- 1 cup about 6 ounces grape or cherry tomatoes
- 12 little neck clams, (cleaned)
- 12 mussels, (cleaned)
- 1/2 cup chopped fresh flat-leaf parsley
Instructions
- In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.
Nutrition
Nutrition
- per serving
- Calories
- 498
Amount/Serving
% Daily Value
- Carbs
- 70 grams
- Protein
- 16 grams
- Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 9 milligrams
- Sodium
- 1401 milligrams
- Fiber
- 3 grams
- Sugar
- 8 grams
- Unsaturated Fat
- 9 grams
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