• Image 1

Serving Suggestions

print recipe

Fregola Sarda with Clams

This is a classic Sardinian summer dish.


  • 1 pound clams, soaked in cold water with a little salt for 1 hour
  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 10 sprigs Italian parsley, finely chopped
  • 1/2 teaspoon chili flakes (more or less as desired)
  • 1/2 cup dry white wine
  • 4 tomatoes, peeled, deseeded & chopped
  • 2 tablespoons chopped oregano
  • 3 cups water
  • 4 oz Fregola Sarda


Start by draining and rinsing the clams in fresh water.

Heat 3 tablespoons olive oil, add half the garlic, parsley, chili flakes and sauté 2 minutes. Add clams and wine, cover and cook 2 minutes. Raise heat, uncover, season with salt and pepper and cook another 5 minutes or so, until clams have opened.

Drain clams, setting aside cooking liquid. Discard any unopened clams. Shell the clams, discarding the shells. Heat the rest of the olive oil, add the rest of the garlic, sauté 3 minutes. Add the tomatoes, bay leaf, oregano and sauté 3 minutes.

Add the reserved clam cooking liquid, water and 1 teaspoon salt. Bring to a boil, add the fregola and cook approximately 12 minutes. Add the reserved clams and cook another 2 minutes. The fregola should have some bite Adjust seasoning, drizzle with a little additional oil and serve.


Fregola Sarda


One of our favorite blogs, Chocolate and Zucchini, has a great recipe for Fregola Sarda with Zucchini and Pine Nuts.

Fregola's origins are a little suspect, but it is believed that its roots lie in North Africa, where couscous is the primary starch in their cuisine. Fregola (sometimes called fregula or fregola sardo) is a small nugget of coarsely-textured pasta that is dried and then toasted, resulting in a nutty flavor with an uneven texture. We love to serve fregola en brodo (in broth), with shellfish or vegetables. Or try tossing cooked fregola with spicy tomato sauce and ventresca.

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.

1.1 lbs
Rustichella D'Abruzzo
(1 product review)
$9.95 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

  1. A Unique Pasta with Sublime Texture and Flavor

    Posted by Persephone1 on 29th Sep 2010

    This pasta may look like Israeli couscous--but the texture and flavor offer so much more: it's dense and chewy, toasted and complex. It stands up to any powerful flavors you choose; my current favorite is an arugula salad made with chunks of tuna, sun-dried tomatoes, pickled raisins, and a peppery olive oil. Irresistible!


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005