Fregola con Vongole | Fregola Sarda with Vongole Clams | Seafood Fregola скачать в хорошем качестве

Fregola con Vongole | Fregola Sarda with Vongole Clams | Seafood Fregola

We ❤️ vongole! If you are a fan of clams, prepare yourself for something amazing - Fregola con Vongole. Fregola is a traditional pasta from Sardegna and its round shape gives a different texture for the dish. It is popular to match Fregola with seafood, as we also do in this recipe. We use the delicious and lovely vongole but traditionally arselle clams work perfectly in this dish as well - simply divine! All you need for 4 main dishes: 500g vongole or arselle clams A glass of white wine 1/2 chili (if you prefer) 2 garlic cloves 500g canned tomatoes 250g fregola pasta Extra virgin olive oil Salt and pepper A pinch of fresh parsley How to: 1. Peel the garlic cloves and cut the chili roughly and throw them in o a heated pan with olive oil. Let them fry a bit so the oil starts to get the taste. 2. Through in the vongole and let them fry a few seconds with high temperature, pour in the glass of white wine, sink the temperature and close the lid. Preferably use fresh vongole, but if you have frozen ones be mindful with the date as clams survive the freezer only up to three months. Leave the vongole to the pan with low temperature and let the clams slowly open. 3. Pour extra virgin olive oil to another pan and throw in a peeled garlic clove. Let the garlic fry a bit and leave the taste to the oil before picking it away. 4. Sink the temperature and pour in the tomato sauce and let it cook for a bit. 5. Check how to vongole are doing and if they have opened remove the pan form the heat. Pour the clams through a colander and save the left over white wine water mix, which we will use later! 6. Pour in the fregola in the tomato sauce and mix well. Add the left over sauce from the vongole, some salt and pepper and let the pasta simmer slowly. Adjust with with water so that the mixture become nice and creamy. Check the fregola pasta package for the cooking time. 7. Meanwhile to make the dish easier to eat later on, separate most of the vongole and leave only a few with the shell. Add the vongole without shell in to the fregola mix. 8. Top the ready cooked fregola with the last vongole with shell and some fresh parsley. Buon appetito! Website: https://www.voltostudio.com/