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Fregola with Clams and Mussels Recipe

Fregola with Clams and Mussels

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Average Rating:

Total Reviews: 10

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  • on July 28, 2011

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    Excellent recipe!

    I have a source for fregola, but, in a pinch, you can use Israeli couscous (large bead which has been toasted in the oven (or a saute pan if you want a challenge to impart the nutty flavour.

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  • on April 22, 2011

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    Score another hit for Giada. This recipe came out great. I had to change two ingredients. I used Israeli couscous since I couldn't find the fregola and had to use seafood stock instead of the chicken stock since I was making this on Good Friday. I'm sure other seafood will go as well with the recipe. My husband has already requested adding scallops next time. Thanks Giada.

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  • on March 14, 2010

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    I used Penne - - it was so good.. Boiling the penne in the chicken broth and water made the penne so tasty! Another great recipe for Sunday dinner and did I mention it was quick and easy? It was a last minute decision to make and it was fabulous! Thank you Giada!!!

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  • on February 09, 2010

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    I used Farfalline, but you could almost use any small or mini noodle. I used shrimp instead of clams and it was WONDERFUL! I also added extra garlic and seasoned the shrimp with Tomb hot spice (you could used any type of pepper spice.
    This receipe was SO easy and DELICIOUS---excellent to use in a pinch when you are short on time; I think the whole thing took less than an hour! YUMMY

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  • on February 05, 2010

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    Whole Foods, Central Market and the local HEB do not carry Fregola (Fregula. Would be nice if Giada notes when an ingredient may be hard to find. I saw this repeat program Wed afternoon and will try a different pasta as a substitute, tonight. No idea what pasta is similar to Fregola, though, now that I've googled it. So will use whatever I have on hand.

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  • on February 05, 2010

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    i cant find fregola pasta in my area. what is a good substitue?

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  • on September 26, 2009

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    Would this work with shrimp, crab or scallops? I'm not fond of clams and mussels but the recipe looks easy and tasty--one of those magical go-to recipes.

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  • on August 14, 2009

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    I used kosher salt and it was perfect. I would have cooked the fregola a little longer....it was a little too al dente. I added some pepper flakes because we like a little heat. We also added a little grated parmesean cheese!

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  • on June 11, 2009

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    This is in response to the salt problem. Kosher salt is not as salty as table salt. I've been cooking for many many years and just found this out. I was going through the Kosher salt like crazy trying to salt water, etc. Anyway, make adjustments if using table salt.

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  • on December 21, 2008

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    This recipe looks far more elegant than you would think. It also tastes great. Beware of the salt in the water for your pasta - I used regular salt the first time I made it, and when combined with the salt in the chicken broth, this made the pasta far too salty. I'm afraid to try it again with Kosher salt, so I just leave the salt out. Maybe if you have salt-free homemade chicken stock, the Kosher salt is necessary. If anyone makes it with the Kosher salt, let me know how the pasta tastes.

    Otherwise, this is a fabulous recipe for your seafood-loving company. Highly recommended! Mary L.

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