Fregola Pasta with Clams and Cherry Tomatoes



Unshelled clams in brine or with tomato sauce – pick your favourite type and appreciate the feeling and scent of the sea on your dinner table.
clams belong to the Venus gallina species: the most exquisite and refined ones. Fished in Italian seas, this typically Mediterranean species is the most appreciated for the preparation of sauces and risottos with a delicate but tasty personality.


1 jar of unshelled clams in brine
1 jar of shelled clams in brine
150 g of Fregola Sarda Pasta
½ onion
4 sun-dried tomates
2 garlic cloves
200g of cherry tomatoes
1 chili pepper
Vegetable broth
Extra virgin olive oil, Salt



Chop up the sun-dried tomatoes. Separately chop up the onion. Then finely chop up 1 garlic clove with a bit of parsley. Wash and cut the cherry tomatoes in halves. Heat 4 spoons of olive oil in a non-stick pan. Sauté the onion with the sun-dried tomatoes and a whole garlic clove. After 5 minutes add the cherry tomatoes and then the fregola pasta. Delicately stir the mix for a couple minutes, and as it dries, add the water from the jar in which the clams were preserved. Then continue cooking by slowly adding the vegetable broth, little by little, as for the making of a risotto. After 15 minutes of cooking, making sure the fregola is still “al dente” (not overcooked) and that there is enough broth, adjust with salt and add the chopped garlic and parsley. Also add the fresh chili pepper in small pieces. 

Remove from the stove and add some shelled clams on top of the fregola. Cover with the lid for 5 minutes and then serve with a drizzle of olive oil on top of each portion.