Fregol From preparation to the plate, this recipe takes about 15 minutes.
Instructions
1
In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat.
Ingredients you will need
Chicken Stock
Water
Salt
Equipment you will use
Pot
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Ingredients you will need
Pasta
1
Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven.
Ingredients you will need
Cooking Oil
Equipment you will use
Dutch Oven
2
Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes.
Ingredients you will need
Salt And Pepper
Onion
3
Add the garlic and cook for 1 minute longer.
Ingredients you will need
Garlic
4
Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon.
Ingredients you will need
Grape Tomato
Marsala
Equipment you will use
Wooden Spoon
Frying Pan
5
Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Ingredients you will need
Shellfish
Mussels
Clams
Equipment you will use
Frying Pan
6
Using tongs, remove the shellfish from the pan and reserve.
Ingredients you will need
Shellfish
Equipment you will use
Tongs
Frying Pan
7
Drain the pasta and transfer to a large serving bowl.
Ingredients you will need
Pasta
Equipment you will use
Bowl
8
Pour the shellfish cooking liquid over the fregola.
Ingredients you will need
Shellfish
Fregula
9
Add the remaining olive oil and 1/4 cup of the parsley and toss.
Ingredients you will need
Olive Oil
Parsley
10
Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.
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