Homemade Fregola Sarda with Clams



15 min


1 h 15 min



Homemade Fregola Sarda with Clams

Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.

Try a store-bought swap if you're low on time! Dry fregola sarda or Israeli couscous work well in this recipe, too.


  • 1 kg small pasta clams , such as Manila or littleneck
  • 1 tbsp olive oil
  • 4 cloves garlic , minced
  • 1/4 cup tomato paste
  • 1 1/2 cups water
  • 1 236-mL bottle clam juice
  • 1/2 tsp salt
  • 2 cups multicoloured cherry tomatoes , halved
  • 1 cup Homemade Fregola Sarda pasta
  • 1/3 cup chopped parsley
  • 1 tbsp lemon zest


  • Mix clams with enough salted water to cover by 1 in. Let stand at room tempera- ture for 30 min so clams can release debris from shells. Drain and rinse clams in cold water. Give clams a tap; discard any that don’t close.
  • Heat a pot over medium. Add oil, then garlic and tomato paste. Cook for 2 min. Stir in water, clam juice and salt, then clams. Cook, covered and stirring occasionally, until clams open, 6 to 8 min. Transfer clams to a bowl with a slotted spoon, discarding any clams that have not opened.
  • Stir tomatoes and fregola sarda into tomato-clam broth. Cook, stirring occasionally, until pasta is tender, 8 to 10 min. Return clams to mixture.
  • Divide amongst bowls. Sprinkle with parsley and lemon zest.

Nutrition (per serving)

  • Calories
  • 213,
  • Protein
  • 12 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 667 mg.

Kitchen Tip

Find our recipe for homemade fregola sarda pasta here.

Fresh clams can be swapped with 150 g frozen clam meat.