Chef Gianluca Deiana Abis: Fregola allo Zafferano e Vongole / Fregola with clams and saffron
Fregola allo Zafferano e Vongole Veraci
Prep. time: 2:30 minutes
Cook Time: 15 minutes
Difficulty: 2 out of 5
Serve: 4/6
Ingredients:
2 pounds clams, cleaned
1 cup of toasted fregola shape pasta
1/4 cup dry why wine
2 clove garlic
1 tablespoon of tomato paste
3 tablespoons finely chopped parsley
2 teaspoons of saffron
2 cups of vegetable broth
2 tablespoons of sea salt
1/2 cup fresh chopped parsley
2 of chili pepper
1/4 cup olive oil
Recipe: Place the clams in a container with plenty of cold water and 2 tablespoons of sea salt. Let it rest for 2 hours to purge it. Remove the clams from the water, rinse them under running water and place them in a pan with 3 tablespoons of extra virgin olive oil, 1 clove of crushed garlic and 1 red chili pepper. Put on the heat, deglaze with the white wine and cook until all the clams are open.
Now remove all the shells of the clams and keep the cooking sauce. Pour the sauce into a glass and leave to rest. In this way all the sand residues will settle on the bottom. Quickly rinse the clams in water to remove the remaining sand and set them aside.
Pour 2 tablespoons of oil into another pan and sauté a clove of garlic and a pinch of pepper. Combine 1 tablespoon of tomato paste, the cooking liquid from the clams and 1 cup of boiling broth in which you have dissolved the saffron. Bring to the boil and add the fregola. Continue cooking for about 10-15 minutes, adding gently the broth as it evaporates.
When the pasta is almost cooked, pour the shelled clams and the chopped parsley.
Wine pairing:
Sancerre
Vermentino Gallurese
Falanghina
Chef Tips:
Add little bit of bottarga will exalt the flavours of the dish.
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