Fregula with Clams and Saffron Broth

Name: Fregula with Clams and Saffron Broth
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra for serving; 2 , garlic cloves, minced; ⅛ teaspoon, red pepper flakes; ⅛ teaspoon, saffron threads, crumbled; 2 cups, chicken broth; 2 cups, water; ⅓ cup, oil-packed sun-dried tomatoes, patted dry and chopped coarse; ¼ cup, minced fresh parsley; 1½ cups, fregula; 2 pounds, cockles, scrubbed; 1 cup, dry white wine; ¼ teaspoon, grated lemon zest; , Salt and pepper

1 comment

This soup of pasta and clams is a Sardinian classic that's all about simplicity.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4 to 6

TIME45 minutes

Italian Name:Sa fregula con vongole

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

This dish relies chiefly on the flavor inherent in the soup's two main ingredients: chewy, toasty spherical fregula, and arselle, the small, briny, succulent hard-shell clams found along the coast. Broth enriched with tomatoes (in various f...

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