Fregola alla pescatora is a tasty first course, Sardinian fregola is a typical pasta from Sardinia made with durum wheat semolina and water, it is also called Fregula, it has various sizes depending on the serving area and the type of seasoning. Fregola with seafood and tomato is a dish full of flavor, you can prepare it with fresh fish or for a quick dish you can also use the frozen seafood mixes available in the frozen food section. Now let’s see how to make fregola alla pescatora and if you try it let me know. Barbara
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz fregola
- 1.1 lbs mussels
- 1.1 lbs clams
- 7 oz cherry tomatoes
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
How to prepare Fregola alla pescatora
Let’s start preparing fregola alla pescatora, wash the clams and then pour them into a bowl, cover them with water and add a pinch of salt, let them purge for a few hours in the refrigerator.
Also wash the mussels from the impurities attached to the outside and remove the filament. Shell the shrimp and remove the internal black filament.
Pour some oil and a clove of garlic into a large pan, add mussels and clams, cover with the lid, put on the stove and let them open.
In another pan add extra virgin olive oil and a clove of garlic, add the cherry tomatoes cut in half and cook for a few minutes.
Cook the fregola in slightly salted boiling water, following the cooking time indicated on the package. In the meantime, shell the mussels and clams and then pour them into the pan with the tomatoes.
Once the fregola is cooked, drain it and pour it into the pan with clams and mussels. Stir it all together and if necessary you can add a few tablespoons of the cooking liquid from the clams and mussels.
Serve the fregola alla pescatora piping hot.
How to store Fregola alla pescatora
Store it in the refrigerator for 2 days
