Fregola with Mussels Clams and Chickpeas

Fregola with mussels, clams, and chickpeas is a Sardinian-inspired dish that combines the flavors of the sea with those of the land. Here is how you could prepare it:

Ingredients

• 200 g of Sardinian fregola
• 500 g of mussels
• 500 g of clams
• 200 g of cooked chickpeas
• 1 clove of garlic
• 1 small chili pepper
• Chopped parsley to taste
• 200 ml of white wine
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by thoroughly cleaning the mussels and clams. For the clams, it’s recommended to keep them in salted water for an hour to expel the sand, changing the water at least a couple of times. For the mussels, remove the byssus and scrape the external surface if necessary.
2. In a large pan, fry the chopped garlic and chili pepper in a little oil. Once the garlic is golden, add the mussels and clams, cover with a lid, and cook until they have opened.
3. Deglaze with white wine and let it evaporate. Remove mussels and clams that have not opened.
4. Remove most of the mussels and clams from their shells, leaving some whole for the final presentation.
5. In another pan, lightly toast the fregola with a drizzle of oil, then start cooking it by gradually adding the filtered cooking broth of the mussels and clams. If necessary, add a bit of water.
6. Halfway through the cooking of the fregola, add the chickpeas and continue cooking until the fregola is al dente.
7. Reintegrate the mussels and clams into the pan with the fregola, heat everything up and adjust with salt and pepper.
8. Turn off the heat and let it rest for a couple of minutes before serving.
9. Serve the fregola in soup plates, garnishing with fresh chopped parsley and the mussels and clams set aside.

Interesting fact

Fregola is a type of pasta typical of Sardinia, similar to couscous but larger and often toasted, which gives it a unique taste and a particular texture.

I hope you can enjoy this delicious encounter between Italian land and sea flavors! Enjoy your meal!