Fregola with clams and chickpeas
- Lactose Free
- Energy Kcal 449
- Carbohydrates g 64.3
- of which sugars g 6
- Protein g 22
- Fats g 11.5
- of which saturated fat g 1.69
- Fiber g 5.9
- Cholesterol mg 31
- Sodium mg 1254
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
- Note plus the soaking and cooking time for the chickpeas
PRESENTATION
Fregola with clams and chickpeas—a real classic Sardinian pasta recipe—is perfect for when you're craving something both comforting and kinda unique. Seriously, straight from Sardegna, this dish features fregola, a special semolina pasta shaped into tiny balls. It's like a heartier couscous, you know? This pasta has a tender bite that really soaks up every bit of sea flavor. And the clams? They bring that briny, ocean taste. Meanwhile, the chickpeas add a creamy feel, making each forkful super satisfying.
In Sardinia, folks often serve fregola dry or a bit brothy. So, you get to choose if you want it more moist or not. The combo of seafood and legumes is really something—a Mediterranean favorite—and it’s one of those dishes where the authentic Sardinian fregola really really shines with every bite.
And look, in beautiful Sardinia, you’ll find this dish at family gatherings or cozy seaside trattorias, especially when local vongole are fresh and sweet. What really makes it special—no question—is the tradition of serving it with pane carasau, a super thin, crispy flatbread that's a staple on the island. Pretty much perfect for scooping up the sauce or piling those golden fregola pearls.
Some folks, and here's the thing, like to sprinkle fresh parsley or add a squeeze of lemon for a tangy kick at the end. Honestly, you don’t need anything fancy—just simple, fresh ingredients that remind you of Sardinia’s coast and countryside.
Traditional Italian seafood dish lovers, for real, appreciate how this meal blends land and sea in a hearty, rustic, and super tasty way. Whether you're into easy seafood pasta or just want to try something with a bit of Sardinian flair, fregola with clams and chickpeas is an excellent choice for anyone wanting a taste of real Sardinian culinary traditions right at home. It’s all about embracing the island's flavors, celebrating fresh ingredients, and enjoying the easy joys of life by the sea.
You might also like:
- INGREDIENTS
- Fregola pasta 8.8 oz (250 g)
- Clams 2.2 lbs (1 kg)
- Dried chickpeas ½ cup (100 g)
- Peeled tomatoes 0.8 cup (200 g)
- Parsley 2 spoonfuls - to chop
- Rosemary 1 sprig
- Vegetable broth 4 ¼ cups (1 l)
- Tomato paste 1 spoonful - double
- Fine salt to taste
- Extra virgin olive oil to taste
How to prepare Fregola with clams and chickpeas
To prepare fregola with clams and chickpeas, you must have rehydrated the chickpeas for at least 12 hours (or an entire night) in a bowl filled with water 1. Then drain the chickpeas, which will be rehydrated after soaking, and cook them in salted water until they are tender (it will take about a couple of hours) (alternatively, you can cook the still dry chickpeas with salt and rosemary in a pressure cooker for about 50 minutes). Take care of the clams, rinse them 2 and then leave them in a colander with a bowl underneath under a trickle of running water for about 30 minutes to eliminate the sand. In a pan, pour a drizzle of oil and a couple of garlic cloves, add the clams 3, cover with the lid and let them cook until they open.
Once ready, remove the garlic cloves 4, drain them 5, making sure to save their cooking water, which will be used to cook the clams. Shell them 6, keeping some whole for garnishing the plates.
Filter the cooking water from the clams you collected 7 and use it to dilute the tomato paste. Now take care of cooking the fregola by placing olive oil in a hot pan 8, add 2 whole or crushed garlic cloves if you prefer, and a tablespoon of chopped parsley 9.
Then add the peeled tomatoes 10 and the tomato paste dissolved in the clam liquid, cook for a few minutes. Then pour a couple of ladles of vegetable broth 11; to make it best, follow the Vegetable broth recipe. Remove the garlic with kitchen tongs 12
then add the fregola 13, which should cook for about 10-15 minutes. Continue cooking by gradually adding the broth. Halfway through cooking, add the chickpeas 14. At the end of cooking, add the shelled clams and turn off the heat 15.
Adjust the seasoning with salt and pepper, flavor with another tablespoon of chopped parsley 16, then add the clams with the shell that you set aside 17. Finally, drizzle with a bit of olive oil 18. Your fregola with clams and chickpeas is ready to be served, enjoy it hot accompanied by carasau bread.