Fregula with arselle is a fish main course from Sardinian tradition. Fregula is a pasta similar to couscous, while arselle are mollusks that give a unique flavor to this dish. Easy to prepare and tasty to enjoy, it is perfect for a summer dinner.
Wash the arselle thoroughly and let them purge for at least 1 hour in water and salt
After this time, drain them, place them over the heat in a wide shallow pan and let them open; as they open, remove them from the pan and lay them on a plate
When they are all open, separate the shells and keep the valve that contains the mollusk; place a strainer lined with cheesecloth over a bowl and pour the remaining liquid into it
Prepare a soffritto by heating the glass of oil in a pan, preferably earthenware, and adding the whole garlic cloves
Remove the garlic as soon as it is cooked and add the 2 tablespoons of tomato concentrate, stir well until the sauce is completely infused with oil, then pour a large glass of hot water and the strained liquid from the arselle
As soon as it boils, add the halved arselle prepared, a handful of chopped parsley and finally 4-6 tablespoons of fregula
Cook everything for 7-8 minutes and serve
Frying pan
Wooden spoon
Pot
Italy, Sardegna
| Energy (kcal) | 189.01 |
| Carbohydrates (g) | 0.45 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 20.46 |
| of which Saturates (g) | 2.92 |
| Protein (g) | 0.5 |
| Fiber (g) | 0.58 |
