• Main Courses
  • Pasta

Fregola with Clams and Bottarga


Ingredients for 4 servings

  • 12.7 ounces (360g) of fregola
  • 1.1 pounds (500g) of true clams
  • 3.5 ounces (100g) of tomato pulp
  • 1/2 glass of white wine
  • 1 mullet roe bottarga
  • 1 clove of garlic
  • 1 fresh chili pepper
  • a bunch of parsley
  • extra virgin olive oil to taste
  • salt to taste


  1. In a pan, add a drizzle of olive oil, garlic, chili pepper, the parsley stems, the clams, deglaze with white wine, and let them open. Strain their cooking liquid and separate the clams from the shells, keeping a few whole clams.
  2. In the same pan used for the clams, pour in the fregola, toast gently for 2 minutes, moisten with the clams' water, add the tomato pulp and cook until done, if necessary add a little salt, then combine the clams, chopped parsley, cream with a drizzle of raw olive oil, plate and grate the mullet roe bottarga over the top.
  3. Buon appetito!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.