Fregola with Clams and Mussels Recipe

Name: Fregola with Clams and Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 3 cups water; 1 tablespoon kosher salt, plus more for seasoning; 1 pound (3 1/4 cups) fregola pasta; 1/4 cup plus 3 tablespoons olive oil; 1 medium onion, chopped; Freshly ground black pepper; 2 garlic cloves, chopped; 1 cup dry Marsala wine or dry sherry; 1 cup (about 6 ounces) grape or cherry tomatoes; 12 little neck clams, cleaned; 12 mussels, cleaned; 1/2 cup chopped fresh flat-leaf parsley

Servings: persons

3 cups chicken stock
3 cups water
1 tablespoon kosher salt, plus more for seasoning
1 pound (3 1/4 cups) fregola pasta
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (about 6 ounces) grape or cherry tomatoes
12 little neck clams, cleaned
12 mussels, cleaned
1/2 cup chopped fresh flat-leaf parsley

1
In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3
While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven.
4
Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes.
5
Add the garlic and cook for 1 minute longer.
6
Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon.
7
Add the clams and mussels to the pan.
8
Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes.
9
Discard any unopened shellfish.
10
Using tongs, remove the shellfish from the pan and reserve.
11
Drain the pasta and transfer to a large serving bowl.
12
Pour the shellfish cooking liquid over the fregola.
13
Add the remaining olive oil and 1/4 cup of the parsley and toss.
14
Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

954

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups chicken stock, 3 cups water, 1 tablespoon kosher salt, plus more for seasoning, 1 pound (3 1/4 cups) fregola pasta, and more.

Yes, Fregola with Clams and Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fregola with Clams and Mussels

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