Fregola con Arselle (Sardinian Pasta and Clam Soup)

A traditional Sardinian soup featuring fregola pasta, fresh clams, tomatoes, and saffron-infused broth drizzled with extra virgin olive oil.

Healthy Dinner Italian Seafood Pasta Sardinian

Estimated Nutrition

Calories

355.9

kcal / serving

2135.4 kcal total

Carbs

43.5g

per serving

261.2 g total

Fat

11.4g

per serving

68.5 g total

Protein

19.7g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

finely grated zest only

GrainsCereals

250

Fregola Pasta

Liquids

1.25

Fish Stock

NutsSeeds

piece

Garlic

sliced

tbsp

Parsley

chopped

0.25

tsp

Chili Flakes

pinch

Saffron

infused in 15ml hot water

OilsFats

Extra Virgin Olive Oil

plus extra to serve

Seafood

Clams

rinsed and drained

Vegetables

piece

Tomato

skins removed, de-seeded and finely chopped

Method

Add the fish stock and half of the chopped tomatoes to the pan and bring to a boil.

Stir the clams, strained liquor, saffron water, lemon zest, and remaining tomatoes into the pasta.

Ladle the soup into bowls, drizzle with olive oil, and serve immediately.

Strain the clam cooking liquor into a bowl to remove any sediment.

Remove opened clams with a slotted spoon and discard any that remain closed.

Heat olive oil in a wide pan and sauté garlic, parsley, and chilli flakes for one minute.

Cover and steam clams in a separate pan with 5mm of boiling water for 3 to 5 minutes.

Simmer the fregola pasta in the broth for ten minutes until just cooked.