Fregola with Clams and Chickpeas

Fregola with clams and chickpeas is a dish that combines the flavors of the sea with the rustic taste of legumes, a highly appreciated pairing in Mediterranean cuisine. Here I provide you with a basic version of the combination. Remember that if you are missing an ingredient, I can suggest an alternative.

Ingredients

• 350 g of Sardinian fregola
• 500 g of true clams (already purged)
• 200 g of chickpeas (already cooked, if you are using canned make sure to drain and rinse them)
• 1 clove of garlic
• 1 chili pepper (optional)
• Chopped parsley to taste
• 200 ml of fish or vegetable broth
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. In a large enough frying pan, lightly sauté the garlic clove in extra virgin olive oil. If you like a spicy touch, add the chopped chili pepper.
2. Add the clams to the pan and cover with a lid, letting them cook until they have opened. At this point, remove the clams with a slotted spoon and set them aside, keeping their cooking liquid in the pan.
3. Toast the fregola in the same pan for a minute, then add the hot broth and continue cooking as if you were preparing a risotto, adding more liquid if necessary and stirring occasionally.
4. When the fregola is almost cooked (it should be al dente), add the chickpeas to flavor them with the rest of the ingredients.
5. Finally, add the clams (you can choose whether to keep the shells or just take the meat) and let everything combine over the heat for another couple of minutes.
6. Adjust salt and add pepper to taste, then sprinkle with plenty of chopped parsley.
7. Serve the fregola hot, possibly drizzling with some raw oil.

Curiosity

Fregola is a type of pasta typical of Sardinia, similar to couscous but larger and toasted, whose unique taste is well suited to fish preparations. Clams and chickpeas are a less known pairing but surprisingly harmonious: clams bring the marine flavor, while chickpeas add body and an earthy note to the dish.

Enjoy your meal!