Fregola sarda with venus clams

Fregola sarda with venus clams

Total: 1 hr 45 min. | Active: 45 min.
Nutritional value / person: 381 kcal
, Fat: 7 g
, Carbohydrate: 6 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 kg vongole (venus clams)
salted water, cold


2 tbsp olive oil
2 garlic cloves, finely chopped
4 dried tomatoes in oil, finely chopped
2 tbsp tomato puree
1 bunch flat-leaf parsley, finely chopped
1 dl white wine
9 dl water
1 ¼ tsp salt
300 g fregola sarda (e.g. Fine Food)
½ tsp pepper
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How it's done

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Scrub the clams thoroughly under cold running water. Place the clams in a bowl of cold salted water and leave to stand for approx. 1 hr. Drain the water, rinse the clams under cold running water.


Heat the oil in a pan. Briefly sauté the garlic, tomatoes, tomato puree and half of the parsley. Add the clams, cover and sauté for approx. 4 mins. over a high heat, swirling the pan occasionally until the clams open. Pour in the wine, reduce for approx. 2 mins. Pour in the water, bring to the boil, season with salt. Add the pasta, cook for approx. 20 mins. until al dente, stirring occasionally. Serve the clams with the pasta and stock in deep dishes, garnish with the remainder of the parsley, season.

Good to know
Note: Discard any raw, open clams and cooked, closed clams. These are inedible.
Tip: Pierce 250 g cherry tomatoes with a sharp knife and cook alongside.

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