Fregola Con Le Arselle Recipe
This fregola con le arselle recipe hails from Sardinia, where clams (locally known as arselle, but more broadly called vongole in Italy) are often added once the pasta is cooked
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Pot
- Colander
- Saucepan
- Wooden spoon
- Cutting board
- Chef's knife
- Serving bowl
Ingredients
- 1kg clams
- 4 tbsp of extra virgin olive oil
- 150ml of dry white wine
- 2 garlic cloves, peeled and crushed
- 1 bunch of flat-leaf parsley, small, finely chopped
- 250g of fregola
- 200g of passata
- fine sea salt
- freshly ground black pepper
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