Fregola ai frutti di mare is a delicious seafood recipe made with a traditional type of pasta, Fregula Sarda, from Sardinia, which resembles risotto, and fresh seafood.
Fregula Sarda, also known as frugula, fregua, succu, cascà or pistitzone is a irregular-shaped pasta made from semolina, made from durum wheat. It is the traditional flour used in Sardinia, and is known for its coarser texture and higher protein content.
We also made culurgiones, pasta filled with a Sardinian specialty.
Sardinia’s beautiful coastline offers plenty of fresh seafood and inspiring dishes such as Fregola ai frutti di mare that reflect the Mediterranean atmosphere of Italy. If you like to try another italian pasta recipe with fish, this Pasta con Acciughe or Spigola al Forno stands out.
Why you’ll love this fregula recipe from Sardinia?
Rich, coastal flavor: This dish tastes like the Sardinian seaside – briny clams, sweet prawns, and a light tomato base all coming together in one pan.
Creamy without cream: Fregola is cooked like risotto, slowly absorbing the broth and releasing starch, which creates a naturally creamy texture without any dairy.
Simple, whole ingredients: Made with seafood, olive oil, garlic, and herbs, this recipe fits beautifully into a longevity-focused, Mediterranean way of eating.
Ingredients
fregola sarda
You can make Fregola pasta from scratch or buy store-bought. To make it you will only need two ingredients, and these are semolina and water. You will shape it by hand into an irregular shape and cook it in boiling water. The fregula is cooked like risotto with the seasoning, so that the starch released during cooking makes the sauce creamy. I also use it when making this this Fregola Salad.
Here is an ultimate collection of over 30 recipes with fregola sarda for your inspiration.
calamari
Calamari in Sardinia often includes a variety of species, including common squid and cuttlefish, which are available along its coasts. You can use whatever is available – cuttlefish, prawns, squid, or scampi.
prawns
best to use large, fresh prawns with their shells still intact. Wild-caught prawns labeled as “jumbo” or “extra-large” are ideal for this recipe. However, if fresh prawns are not available, you can also use high-quality frozen prawns; just make sure to thaw them properly before cooking.
clams
Use small to medium-sized clams that are sweet and briny, such as littleneck clams or Manila clams. Look for clams that are tightly closed or close tightly when tapped, which indicates freshness.
onion
I used a yellow onion for this recipe, but any variety will do.
garlic
Fresh garlic cloves are ideal for the best flavor, but you can also use garlic powder
parsley
Italian flat-leaf parsley is best to use in dish like this one.
tomato paste
Tomato paste adds depth and richness to the sauce. Look for a good-quality tomato paste without any additives for the best flavor.
olive oil
Extra virgin olive oil is essential for sautéing the aromatics and adding richness to the dish. Look for a high-quality olive oil with a robust flavor.
white wine
White wine adds acidity and depth to the sauce. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for the best results.
Make this awesome Sardinian lamb and artichoke stew if you have a leftover.
How to make Fregola ai frutti di mare
First step: Purge the Clams
Let the clams purge for at least 3 hours, or overnight. Place them in a colander and then in a basin of cold water and salt. This helps remove sand, which settles at the bottom of the basin. After purging, drain and rinse the clams under cold water. Place them in a pan with oil, garlic, and parsley over high heat. Cover and wait for the clams to open. Once opened, drain the clams, reserving the sauce.
Second step: Prepare the Squid and Shrimp
Clean the squid by cutting them into strips. Peel and devein the shrimp.
Third step: Cook the Fregola
Now bring a pot of salted water to the boil and cook pasta according to instructions till it is still “al dente”. Strain the cooking liquid through a double layer of muslin or sieve and put the pasta on the side.