Sardinian Couscous with Clams

A fragrant seafood dish featuring toasted fregola pasta simmered in a rich tomato and vermouth broth with fresh clams.

Seafood Main Course Pasta Dairy Free Sardinian

Estimated Nutrition

Calories

361.3

kcal / serving

1445.2 kcal total

Carbs

45.6g

per serving

182.2 g total

Fat

5.2g

per serving

20.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

GrainsCereals

200

Fregola

Sardinian toasted couscous

Liquids

750

Light Chicken Stock

tbsp

Dry Red Vermouth

NutsSeeds

cloves

Garlic

peeled and grated

0.5

tsp

Dried Chilli Flakes

tbsp

Parsley

chopped, plus extra for garnish

OilsFats

Olive Oil

Seafood

1000

Clams

small, such as palourde; discard open or cracked shells

Vegetables

piece

Banana Shallot

finely chopped

Method

Soak clams in cold water and discard any that are open or damaged.

Add drained clams and simmer covered for three minutes until they open.

Add 200g fregola and simmer uncovered for 10-12 minutes.

Stir in tomato purée, chicken stock, and vermouth, then bring to a boil.

Add grated garlic and chilli flakes to the pan until sizzling.

Heat oil in a large lidded pan and sauté chopped shallot for one minute.

Discard any closed clams and stir in chopped parsley before serving.