FREGOLA WITH CLAMS
You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.
Provided by Bon Appétit Test Kitchen
Categories Pasta Dinner Clam Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6-8 minutes; drain.
- Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.
- Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6-8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.
- Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.
FREGOLA WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
SMOKY CLAMS AND FREGOLA
The diminutive Sardinian pasta known as fregola soaks up the delicious broth that results from steaming together fresh clams, andouille sausage, and corn in this company-worthy one-pot dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- In a large bowl, stir 2 tablespoons sea salt into 8 cups cool water. Add clams; let stand 30 minutes, then drain and rinse. Meanwhile, cook fregola in a large pot of salted boiling water until al dente, 8 to 10 minutes. Drain; drizzle with oil. Wipe out pot.
- In same pot, heat 1 tablespoon each oil and butter over medium-high. Add garlic and chile; cook, stirring, until fragrant, 1 to 2 minutes. Stir in wine, 1/2 cup water, clams, sausage, and corn. Bring to a boil, then reduce heat to medium, cover, and cook, stirring occasionally, 12 to 16 minutes, transferring clams as they open to a covered bowl. Transfer corn and sausage to bowl once all clams are open. Stir remaining 1 tablespoon butter into broth; keep warm.
- Spoon fregola onto a platter and drizzle with half of warm broth; scatter some cilantro over. Top with clam mixture, then pour remaining broth over. Top with remaining cilantro, and serve with lime wedges and hot sauce.
TOASTED PASTA "FREGOLA" WITH CLAMS
On a trip to Sicily I bought a package of this stuff called Sa Fregola Sarda, and its basically small couscous-sized pasta that's been toasted. I had no idea how to cook it, but there was one recipe printed on the back of the package so I'm copying here in case anyone is looking for it. You could probably use couscous instead.
Provided by Prada Contessa
Categories European
Time 40m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Drop the pasta slowly in to the boiling broth/water, mix and cook for 6-8 minutes. At the same time, in another saucepan, heat the olive oil and add the garlic. Cook just till slightly softened, add the chili flakes, then add tomatoes and cook for 10 minutes. Cook clams in another pan with a drop of oil until they open and add them to the tomato sauce. Add the clams and fregola to the tomato sauce. Add the parsley and salt to taste. Serve hot.
Nutrition Facts : Calories 364.4, Fat 28.1, SaturatedFat 3.9, Cholesterol 24.6, Sodium 1250.2, Carbohydrate 19.8, Fiber 3.2, Sugar 6.3, Protein 10.6
CLAM AND FREGOLA SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 servings as a first course, 2 as a main course
Number Of Ingredients 11
Steps:
- In a large soup pot, warm the olive oil. Add the garlic, onion and chili pepper, and cook over medium heat 5 minutes. Raise heat to high, and add the steamers, 1 cup water and the wine. Cover pot, and cook 3 to 5 minutes, until clams begin to open.
- Use tongs to remove clams, leaving as much juice as possible in the pot. Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.
- Cover pot, and simmer 20 minutes, checking occasionally to be sure that not all the liquid has evaporated. If necessary to maintain soupy consistency, add water or bottled clam juice, a quarter cup at a time. After 20 minutes, remove lid and continue to simmer until fregola is tender.
- Meanwhile, pick the meat from the clams and discard the shells. When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2944 milligrams, Sugar 5 grams, TransFat 0 grams
BLACK COD WITH CLAMS, CHANTERELLES, AND FREGOLA
Also known as sablefish, black cod thrives in the cold waters off the Pacific Coast, from California to Alaska. The fishery is managed sustainably, so many chefs have turned to black cod as a replacement for the more threatened Chilean sea bass. If you have ever had smoked sablefish in a New York delicatessen, you have eaten black cod. It is an oily fish, rich in heart-healthy omega-3 fatty acids. Chef Bruce Hill, who attended the 1998 Workshop, makes it the centerpiece of this inspired East-West seafood stew, which relies on fregola-a toasty, couscous-like Sardinian pasta-for texture and Japanese miso for flavor depth. Dashi is Japanese stock.
Yield serves 4
Number Of Ingredients 16
Steps:
- For the mushroom dashi: Put the shiitake and warm water in a small saucepan and let soften for 10 minutes. Add the soy sauce and mirin and bring to a boil over high heat. Remove from the heat and let steep for 20 minutes. Strain.
- Bring a medium pot of salted water to a boil. Add the fregola and boil until al dente. Drain.
- Heat the olive oil in a large skillet over high heat. Add the onion and fennel and sauté until softened and lightly caramelized, about 5 minutes. Add the chanterelles and season with salt and pepper. Sauté until they soften and color slightly, about 3 minutes. Keep warm.
- Season the cod with salt and pepper. Heat a cast-iron skillet over moderately high heat. Add the 2 tablespoons vegetable oil. When the oil is hot, put the fish in the skillet, interior side down. Sear until lightly browned in spots, about 2 minutes, then turn and cook until the flesh turns white and begins to flake, about 4 minutes longer.
- While the fish cooks, put the clams in a large pot and add the mushroom dashi. Bring to a boil over high heat, cover, and steam until the clams open, about 2 minutes. Discard any that fail to open.
- Ladle about 1/4 cup of the clam juices into a small bowl, add the miso, and whisk to blend. Return these juices to the clam pot, then gently stir in the onions, fennel, mushrooms, fregola, and cilantro. Taste and add a bit of lemon juice if desired.
- Divide the clams and vegetables among 4 warm bowls, making a space in the center for the fish. Place a cod fillet in the center of each bowl. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or a similarly full-bodied white wine with a silky texture.
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FREGOLA WITH CLAMS RECIPE - NANCY HARMON JENKINS | …
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- In a large saucepan, combine the olive oil with the garlic, sun-dried tomatoes and 2 tablespoons of the parsley. Cook over moderate heat until the garlic is softened but not browned. Add the clams, cover and cook over moderately high heat for 3 minutes, shaking the pan occasionally. Add the remaining 2 tablespoons of parsley and the wine, black pepper and crushed red pepper. Cook, stirring, until all of the clams have opened, 5 to 8 minutes total. As the clams open, transfer them to a bowl with a slotted spoon.
- Pour the clam juices into a clean large saucepan, stopping before you reach any sediment at the bottom of the pan. Add the stock, season with salt and bring to a boil.
- Gradually add the fregola, a little at a time so that the stock never stops boiling, and cook until it is just tender, about 10 minutes. Fold the clams into the fregola and cook until heated. Spoon the fregola into shallow bowls, garnish with parsley and serve.
FREGOLA WITH CLAMS RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (59)Estimated Reading Time 2 minsServings 4
- Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6–8 minutes; drain.
- Meanwhile, heat ¼ cup oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.
- Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6–8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.
SARDINIAN CLAMS WITH FREGOLA RECIPE - VALENTINA ARGIOLAS ...
From foodandwine.com
Servings 4Total Time 40 mins
- Heat the olive oil in a large skillet. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the chopped tomatoes and cook until softened, about 3 minutes. Add the water and bring to a boil. Stir in the fregola, cover and cook over moderately low heat, stirring occasionally, until tender, about 17 minutes.
- Add the clams to the skillet in a single layer. Cover and cook over moderately high heat until the clams open, about 4 minutes. Discard any clams that do not open. Season the fregola with salt and pepper. Spoon the fregola, clams and broth into shallow bowls. Sprinkle with the coarsely chopped parsley and serve at once.
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