Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fregola with seafood


You'll need

400 gm fregola 400 ml white wine 200 ml chicken stock Pinch of saffron threads 1 kg littleneck clams (see note) 60 ml (¼ cup) olive oil 5 golden shallots, finely chopped 4 garlic cloves, finely chopped 1-2 small red chillies, finely chopped, or to taste 8 medium uncooked prawns, peeled, cleaned, tails intact 2 cleaned calamari tubes, thinly sliced into rings ¼ cup coarsely chopped flat-leaf parsley Finely grated rind and juice of 1½ lemons

Method

  • 01
  • Cook fregola in a large saucepan of boiling salted water until al dente (14-18 minutes), strain and reserve.
  • 02
  • Meanwhile, bring wine, stock and saffron to the boil in a large saucepan over high heat, add clams, cover and shake pan occasionally until clams open (3-5 minutes; remove clams individually as they open). Set aside in a bowl.
  • 03
  • Strain cooking liquid through a fine sieve and keep warm.
  • 04
  • Heat olive oil in a frying pan over medium-high heat, add shallot, garlic and chilli and stir occasionally until tender (4-6 minutes). Add prawns and calamari and stir until just opaque (2-4 minutes), then add fregola, reserved clams, reserved cooking liquid and remaining ingredients and stir to combine. Serve hot.
Note Cleaned littleneck clams, from New Zealand, are available from select fishmongers. If you're using clams that haven't been cleaned, you'll need to soak them to remove grit first. If littleneck clams are unavailable, substitute Australian clams.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Sardinia is a wild, mountainous island (the second-largest island in the Mediterranean Sea, in fact), and it has two distinct cuisines. The traditions of the inland have in the last century, been joined by an expanded maritime food culture. Recipes combining shellfish and fregola, a local pasta resembling semolina, are common; taste this dish and you'll soon see why.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×