Fregola is a toasted pasta from the island of Sardinia, so it’s only fitting to pair it with something coastal. This dish transports me to the south of Italy with all of the bright seafood-forward dishes – it’s wonderful for spring and summer dinner parties.
Fregola With Clams And Mussels
- 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
- 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.