July 2020 - Jason's Sardinian Fregola with Clams

Sardinian Fregola with Clams

Serves 4-6 people

Bricklands

2kg Clams

Hoole Food Market

4 Garlic Cloves, chopped

1 Bunch Flat Leaf Parsley, chopped

500g Fregola

Maldon Sea Salt

Ground Black Pepper

Sundries

120ml Olive Oil

300ml White Wine

400ml Passata 

100g Sun Blush Tomatoes, chopped

Method

1. Soak the clams in cold water for an hour, replacing the water several times to flush out any sand or grit.

2. Heat 1/4 of the oil in a large pan, then add the clams and white wine. Cover and cook for 3 to 4 minutes.

3. When cool enough to handle, shell 3/4 of the clams and keep the strained cooking liquid. Keep all but the empty shells for later.

4. Heat most of the remaining oil gently in the original pan and add the parsley and garlic to infuse. After a few minutes add the Fregola, stirring frequently until it’s lightly toasted.

5. Add the reserved clam cooking liquid and passata and simmer very gently until al dente, stirring and adding more water regularly.

6. Add the cooked clams and chopped Sun Blush Tomatoes and continue stirring until heated through, then season to taste.

7. Serve in pasta bowls and dress with the remaining olive oil.