Fregula with Arselle and Cherry Tomatoes: the tasty dish of the Mediterranean tradition
Fregula with arselle and cherry tomatoes is a truly delicious Mediterranean dish, with a mix of flavours that will make any meal unforgettable. Fregula is an ancient pasta that is easy to prepare but very satisfying: the combination with arselle (small clams), cherry tomatoes and the aroma of herbs makes it irresistible. It is a characteristic dish that skilfully combines the typical ingredients of the Italian gastronomic tradition, in particular Sardinian, to bring delicacy and goodness to the table.
How is Sardinian fregula prepared?
Fregula (also known as fregola) is a traditional Sardinian pasta made with durum wheat semolina. It is a very old type of pasta, typical of Sardinia, made with three simple ingredients: durum wheat semolina, water and salt.
It is traditionally made by hand. The main characteristic of Fregula is its spherical shape, obtained by processing semolina cooked in boiling water and then shaped by hand.
Its crunchy and rough texture makes it an appetising pasta that goes well with fresh and tasty ingredients.
What are arselle?
The arsella (also known as cocciula) is a small mollusc with a strong and pleasant flavour, very popular in Mediterranean cuisine. They can be eaten raw or cooked in various ways.
They have a crunchy texture and add an intense flavour to the dish. Our Fregula with Fish and Cherry Tomatoes takes about 20 minutes to prepare if you follow the instructions below!
Ingredients for Fregula with Arselle and cherry tomatoes
To prepare this delicious dish, you will need the following ingredients
- 350 grams of Fregula
- 300 g of Arselle (or clams)
- 2 spoonfuls of extra virgin olive oil
- 3 diced tomatoes
- 1 finely chopped clove of garlic
- 30 g finely chopped onion
- A glass of white wine
- Chopped parsley to garnish
- Salt and pepper to taste
Preparing Sardinian Semolina Fregula with Arselle and cherry tomatoes is really easy. Here are the steps:
- Pour plenty of salted water into a large saucepan and bring to the boil.
- Add the fregola and cook for about 12 minutes, until the pasta is done.
- Separately, fry the chopped garlic and onion in the extra virgin olive oil until soft.
- Add the shelled clams and chopped cherry tomatoes, season with salt and cook for a further 5 minutes.
- Pour the dry white wine into the sauce and remove the garlic.
- Mix all the ingredients well and add the cooked fregola to the sauce.
Now all you have to do is serve it hot!
Other recipes for Fregula sarda with fish or vegetables
To make an alternative version to the one presented here, there are a few variations you can try. Try replacing the clams with oily fish such as squid or sole, or add other vegetables such as courgettes or green beans. You can also leave out the wine and use a vegetable or fish stock instead to make the dish even tastier. Finally, why not serve this delicious dish with a fresh mixed salad? It will be a real success!
