Fregola Sarda Alle Vongole

by: Nathalie Charron

  • Preparation 20 min
  • Cooking 30 min
  • Portions 4 pers.

Ingredients needed

  • 500g of Favuzzi fregola pasta
  • 500g of clams
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 cup of white wine
  • 1/2 cup of Favuzzi Candied Tomatoes
  • 480 ml of Favuzzi Tomato & Basil Sauce
  • 1 tbsp. of Favuzzi Italian Herb Mix
  • 1 cup of Favuzzi Passata
  • 1 cup of vegetable broth
  • Favuzzi Moderate Intensity Extra-Virgin Olive Oil
  • 1/2 cup of fresh basil
  • Salt and pepper

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Steps of preparation

  1. Soak the clams in cold, lightly salted water for a few minutes (to remove any sand) and make sure they are sealed. Set aside.
  2. Cook the fregola for 12 minutes (instead of 15 minutes, as directed on the package).
  3. In a large pan, sauté the onions and garlic in a little oil for about 3 minutes.
  4. Add the dried tomatoes and spices. Add the fregola and deglaze with the wine until reduced.
  5. Add the passata and the tomato and basil sauce. Gradually add the vegetable stock.
  6. Cook for 6 to 10 minutes, stirring regularly, until the pasta is al dente.
  7. Dry cook the clams in a covered pan over high heat until the shells open, or for about 5 minutes (discard any unopened shells). Set aside.
  8. Remove half the shells and add the clams and shells to the pasta.
  9. Serve with basil leaves and a drizzle of olive oil.

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