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Sardinian fregola (or fregula), a traditional pasta hailing from the picturesque region of Sardinia in Italy, boasts a rich history that spans centuries, firmly establishing itself as a culinary cornerstone in Sardinian gastronomy. Crafted from durum wheat semolina and water, fregola is meticulously shaped by hand into small, delightful pasta balls. Following the shaping process, these morsels undergo a careful drying and toasting in the oven, resulting in a luscious golden hue and an unmistakable flavor profile.

While the precise origins of Sardinian fregola remain somewhat elusive, its artisanal production has been faithfully transmitted through the ages, a cherished tradition passed down from one generation to the next. Embraced in numerous traditional Sardinian recipes, fregola takes center stage in dishes like “fregula cun tomate” (fregola with tomato) and “fregula cun cocciula” (fregola with clams).

INGREDIENTS — SERVINGS: 6

• 500g Sardinian fregola
• 8 Prawns
• 1 kg Mussels
• 1 kg Clams
• 3 or 4 Cuttlefish or Squid (optional)
• Half Red Onion
• Parsley (as needed)
• Red Pepper Flakes (as needed)
• Saffron (3/4 packets of 0.1 grams)
• Lemon Zest (as needed)
• Olive Oil (as needed)
• Salt (as needed)
• Pepper (as needed)
• White Wine (as needed/optional)
• Vegetable broth (as needed)
• Garlic (as needed)

MAIN PREPARATION

• In a large pan, pour a drizzle of oil, add chopped garlic, chili, shrimp tails, cuttlefish or squid, shelled mussels or clams or both (set aside some with shells for plating).
• After cooking the seafood, bring a mixture of water and broth, including the cooking liquid from mussels and clams. You can add the white wine in this phase. Add the packets of saffron.
• Combine fregola with seafood sauce, finish cooking.
• Finish with parsley, lemon zest, pepper and salt (if needed).
• Seafood fregola is ready to be served.
• According to your taste, you can prepare the fregola more dry or broth-like.