Prepare the sauce for the fregola. Clean a garlic clove and finely chop an onion.
Rinse the frozen mixed seafood and clams under running water.
In a saucepan, pour 3/4 of the onion and the garlic along with two tablespoons of extra virgin olive oil.
Meanwhile, in another saucepan, pour the remaining onion and extra virgin olive oil, sauté and add the fregola to toast for a few minutes, add the wine and deglaze. Continue cooking by adding the mixed seafood sauce and cook until the fregola is al dente.
Cook for 10 minutes and add the tomato puree and a bit of fresh parsley, continue cooking for another 10 minutes.
Finally, add the clams and salt. When serving, garnish with fresh parsley.
Store for a maximum of 12 hours in the refrigerator. It is recommended to prepare the mixed seafood a little earlier to flavor with the tomato puree; for those who do not like tomato, it can also be served without it.
Served with a glass of white wine and toasted bread.
Italia, Sardegna
| Energy (kcal) | 48.93 |
| Carbohydrates (g) | 4.13 |
| of which Sugars (g) | 4.1 |
| Fat (g) | 2.87 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 1.03 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.05 |
