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How To make Fregula with Clams and Chilis
4 Tablespoons extra virgin olive oil
1 Medium red onion
thinly sliced
4 Cloves garlic :
thinly sliced
2 Ounces prosciutto in 1/8" dice
1 Pound tiny clams, cockles or manilas :
scrubbed and rinsed
1 Cup dry white wine
1 Cup chicken stock
1 Pinch saffron
1/2 Cup basic tomato sauce
1 Tablespoon hot chili flakes
1 Pound dried saffron
1 Bunch Italian parsley, leaves removed -- but whole
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch frying pan, heat olive oil to smoking over medium high heat. Add onion, garlic and prosciutto and saute until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil. Meanwhile, cook fregula according to package
instructions, roughly 20 minutes. Drain and add to clam pot and cook until texture and liquidity resemble risotto. Add chili flakes and parsley, stir through and serve.
How To make Fregula with Clams and Chilis's Videos
Fregola Sarda with Tuscan Sausage
GANZO RECIPES: LA FREGOLA CON LE VONGOLE
La fregola (che non è una ????fragola), è un tipo di pasta tipico della Sardegna. A #Ganzo la serviamo con le vongole ???? e il nostro studente di #Apicius, Ottaviano Giannico ci spiega come prepararla.
Passate a trovarci per assaggiarla, sia a pranzo che a cena dal Lunedi al Sabato!
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Fregola, not to be confused with fragola????, is a Sardinian pasta dish ????️that we’re serving with clams ????. Apicius student Ottaviano Giannico lets us in on how it's prepared in this video.
Stop by to try this seafood specialty made fresh by our #Ganzo team Mon-Sat at lunch and dinner!
_
#storiesfromtheclassroom #recipes #apicius #primi #fregola #vongole #pastadimare
Fregola with clams and shrimps
Fregola with clams and shrimps
2 shallots
5-6 cloves of garlic
1 medium can of crushed tomatoes
16 clams
1lb of shrimps
1 glass of dry white wine
Parsley
Basil
Olive oil
Aleppo pepper
Chili pepper
1 cup of fregola
2 cups of water
Chop up shallots and garlic, sauté on medium heat till caramelized, add crushed tomatoes, let it all simmer covered for about 10-15 min, season it, meanwhile marinate the shrimps in some olive oils, salt, peppers and pressed garlic. Cook fregola for about 6-8 min al denté, strain it. When the sauce is ready throw in the clams add wine, cover and let the clams cook, they are ready as soon as they open. While they are cooking, you can fry the shrimps for couple of minutes on each side. Add fregola to the sauce, mix it all well, add some more olive oil. To serve use a bowl, put the pasta with clams on the plate, arrange the shrimps on top, sprinkle with fresh herbs and chili pepper. Dig in and enjoy! ❤️
Francesco Mazzei's Scialatielli with Clams, Bottarga & Amalfi Lemon
Scialatielli is a pasta shape originally from Amalfi in Campania, although it’s now enjoyed throughout southern Italy. Similar to tagliatelle, it’s shorter, thinner and cut by hand, and the dough can be made into sheets using a pasta machine or a rolling pin. Francesco pairs the silky ribbons with simply prepared clams brightened with white wine and lemon juice, before adding a touch of luxury with a grating of bottarga (dried mullet roe).
See the full recipe here:
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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LUNCH | Oyster shucking! Fregola (Sardinian) pasta salad with clams and herbs.
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