Name: Fregola with Clams and Mussels
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 3 cups chicken stock; 3 cups water; 1 tablespoon kosher salt, plus more for seasoning; 1 pound (3 1/4 cups) fregola pasta; 1/4 cup plus 3 tablespoons olive oil; 1 medium onion, chopped; Freshly ground black pepper; 2 garlic cloves, chopped; 1 cup dry Marsala wine or dry sherry; 1 cup (about 6 ounces) grape or cherry tomatoes; 12 little neck clams, cleaned; 12 mussels, cleaned; 1/2 cup chopped fresh flat-leaf parsley

Directions

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.

Fregola with Clams and Mussels

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages