In Sardinia, the home of fregola sarda, this tiny toasted pasta is traditionally paired with briny clams, white wine and tomatoes in a flavorful broth, perfect for sopping up with grilled bread. This classic recipe makes the most of simple ingredients, and the chewy texture of our Fregola Sarda.

Prep time: 20 min

Cook time: 50 min

Total time: 70 min

Fregola con Vongole
Copyright Recipe © 2015 Woodland Foods



  1. Heat olive oil in large heavy pot or Dutch oven over medium-high heat. Add garlic and cook, stirring, for about 30 seconds. Add chopped tomatoes, crushed red pepper and black pepper. Cook until garlic and tomatoes soften, about 3 minutes.

  2. Add wine, reduce heat to medium-low and simmer for 5 minutes, until reduced.

  3. Working in batches, place clams in single layer on top of tomato mixture and cover tightly. Cook over medium-high heat until clams open and release their liquid, about 5 minutes. Discard any clams that do not open. As they open, scoop out clams into large bowl. Repeat with remaining batches, if necessary.

  4. Once all clams are cooked, add chicken stock to tomato mixture in pot, and bring to a boil. Add fregola sarda. Return to a boil, cover and reduce heat to medium-low. Cook, stirring occasionally, until fregola sarda is tender to the bite (about 15-20 minutes).

  5. Taste and adjust seasoning with salt, pepper and crushed red pepper (use restraint with salt, as clam liquid is naturally salty).

  6. Briefly add clams back into pot to reheat, then spoon fregola, clams and broth into shallow bowls to serve. Garnish with chopped parsley and torn basil.

  7. Serve immediately with toasted or grilled bread.