Fregola is a type of Sardinian pasta, typically made from semolina flour and rolled by hand. What makes it unique is that the round granules are browned in a wood oven, which gives them a nutty, toasted aroma. I find mine in good Italian delis and it’s worth the little extra effort to track it down. Clams and fregola are a classic combo; here, we’re leaning into greens with the addition of peas and a parsley pesto.
1¼ cups fregola (can substitute orzo if fregola is hard to find)
1kg vongole (can use pipis)
2 tbsp + 3 tbsp extra virgin olive oil, plus extra to garnish
1 large banana shallot, sliced thinly
3 garlic cloves, minced
½ cup dry white wine
1 bunch parsley, leaves picked
1 bunch garlic chives (or regular chives), roughly chopped
1 cup fresh or frozen peas
1 lemon, cut into 4 wedges
Bring a small pot of salted water to the boil and cook the fregola according to package instructions until al dente (about 6-8 minutes). When ready, immediately drain, reserving 1 cup of the cooking water. Spread fregola onto a tray to cool.
Wash the clams and set aside.
Heat a large saute pan (with a lid) over medium-high heat. Add the 2 tablespoons of extra virgin olive oil, the shallot and the minced garlic and cook for about 1-2 minutes until they just start to brown. Add the clams, white wine and ½ cup of water and immediately cover with the lid and turn the heat to high.
Allow the clams to steam open for about 3 minutes without removing the lid. Place a sieve over a bowl and set aside. Lift the lid and have a look: if only a few clams are still shut, put the lid back on and cook for another minute or two. If all of them have opened, they’re ready.
Immediately strain the clams, reserving the cooking juices in the bowl.
Add the juices, parsley leaves, chopped garlic chives and the 3 tablespoons of olive oil to a blender and blend on high until they form a pesto. Set aside.
In the same pan in which you cooked the clams, combine the fregola, clams, parsley pesto and peas and simmer over medium heat for about 1-2 minutes to combine everything and heat the peas. Add as much, or as little, of the reserved pasta cooking water as you need to make a “sauce”. Adjust seasoning as needed.
Divide between 4 bowls, drizzling each with a little olive oil. Serve with a wedge of lemon.
Continue this edition
The October 21 EditionFried mozzarella sandwiches, cacio e pepe butter ... the Commune Group’s new Italian all-rounder Studio Amaro brings the cheese.
Canberra, you’ve done it again, with this infectiously cheerful smart-casual bistro from the Pilot trio.
This healthy, nutty bread makes a delicious grab-and-go breakfast.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up