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Sardinian dinner setup. A wide white serving bowl filled with fregola with clams in tomato broth sits at the center

Sardinian Fregola with Clams (Fregola Sarda alle Arselle)

A cozy Sardinian seafood pasta made with toasted fregola and tender clams simmered in a light tomato-garlic broth. The result is a spoonable, briny bowl that tastes of the sea and home—simple, rustic, and full of soul.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 49 minutes
Servings: 4 people
Course: Dinner, one-pan seafood pasta
Cuisine: Italian, Sardinian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the main dish:
  • 2 lbs 900 g fresh littleneck clams
  • 1 ½ cups 250 g fregola sarda (toasted pasta pearls)
  • 3 tbsp extra-virgin olive oil
  • 2 –3 garlic cloves peeled and lightly crushed
  • 1 tbsp tomato paste preferably Italian brand like Mutti or Cirio
  • 2 ½ cups 600 ml hot water or light fish stock
  • Fresh parsley finely chopped (about 2 tbsp)
  • Cracked black pepper to taste
  • Salt only if needed (clam broth is salty by nature)
For purging clams:
  • Large bowl of cold water
  • 3 tbsp salt

Method
 

Purge the clams
  1. Rinse the clams under cold water.
  2. Place them in a large bowl with cold salted water (3 tbsp salt per 1 liter).
  3. Let them soak for at least 1 hour to release sand.
  4. Rinse again under running water and scrub any remaining grit.
Steam and strain
  1. In a wide pan, add a splash of water and the cleaned clams.
  2. Cover and cook on medium heat until clams open (4–6 minutes).
  3. As each clam opens, remove it to a bowl—discard any that stay closed.
  4. Strain the cooking liquid through a fine sieve lined with cheesecloth or paper towel. Set aside this clear broth.
Build the base
  1. Wipe the pan clean. Add olive oil and whole garlic cloves over low heat.
  2. Let the garlic turn golden and fragrant, then remove it for a lighter flavor.
  3. Stir in the tomato paste and cook for 30–45 seconds to bloom it.
Simmer fregola
  1. Add hot water and a few ladlefuls of the strained clam liquid. Bring to a gentle boil.
  2. Add the fregola and cook for 15–20 minutes, stirring often.
  3. As it thickens, add more liquid if needed to keep it slightly brothy.
Combine and finish
  1. Return the clams to the pan along with chopped parsley.
  2. Stir gently, warm through for 1–2 minutes, and season lightly with pepper and salt only if needed.
  3. The sauce should be spoonable, not dry.
Serve
  1. Spoon into warm bowls, drizzle with olive oil, and top with a touch of fresh parsley and black pepper.
  2. Serve immediately while the sauce is silky and aromatic.

Notes

  • Don’t skip purging clams. It’s the key to a clear, grit-free broth.
  • If you can’t find fregola, use Israeli couscous and dry-toast it in a pan first.
  • The sauce should be soupy but silky, not thick or dry.
  • Always taste before salting—the clam broth is naturally salty.
  • Serve immediately for the best texture and flavor.
  • Store leftovers up to 2 days, reheat gently with a splash of hot water or broth.