Choose live, commercially depurated clams from a traceable supplier. In Sardinian cooking, arselle commonly means vongole: use carpet-shell clams, not cockles. Keep chilled until cooking.
Fregula con arselle
Prep 20 min · Cook 30 min · Serves 4 · Difficulty Medium
Method
Discard clams with broken shells and any open clams that do not close when tapped. Rinse the sound clams under cold running water and drain. Keep refrigerated at 4°C or below until the pan is ready.Discard clams with broken shells and any open clams that do not close when tapped. Rinse the sound clams under cold running water and drain. Keep refrigerated at 40°F or below until the pan is ready.
Warm the oil and garlic in the wide pan for 1 minute without coloring the garlic. Add the clams and wine, cover and cook over medium-high heat for 5–7 minutes, shaking the pan once or twice, until the shells open. Discard any that stay closed.Warm the oil and garlic in the wide pan for 1 minute without coloring the garlic. Add the clams and wine, cover and cook over medium-high heat for 5–7 minutes, shaking the pan once or twice, until the shells open. Discard any that stay closed.
Lift the clams into a bowl. Remove most from their shells, keeping a few shell-on for serving. Filter all the cooking liquor through the lined sieve into the saucepan, leaving the gritty last spoonful behind.Lift the clams into a bowl. Remove most from their shells, keeping a few shell-on for serving. Filter all the cooking liquor through the lined sieve into the saucepan, leaving the gritty last spoonful behind.
Add 800 ml of the hot water to the clam liquor and bring to a simmer. Add the fregula and cook uncovered for the packet time, usually 15–20 minutes, stirring often. Add the remaining hot water gradually to keep the grains submerged and the finish brothy.Add 3⅓ cups of the hot water to the clam liquor and bring to a simmer. Add the fregula and cook uncovered for the packet time, usually 15–20 minutes, stirring often. Add the remaining hot water gradually to keep the grains submerged and the finish brothy.
When the fregula is tender with a little bite, return the clams and their collected juices. Simmer for 1 minute until hot, then stir in the parsley. Taste before adding any of the reserved salt. Serve immediately with the shell-on clams on top.When the fregula is tender with a little bite, return the clams and their collected juices. Simmer for 1 minute until hot, then stir in the parsley. Taste before adding any of the reserved salt. Serve immediately with the shell-on clams on top.
