Quantity for 6 persons: 500 gr. Sardinian coarse Fregola 500 gr. clams 200 gr. mussles Extra-pure olive oil 2 garlic cloves 600 gr. fresh tomatoes or peeled ones Parsley and basil. Wash mussles and clams and keep apart in their shell. Meanwhile, brown the garlic and parsley in the olive oil. Add the mussels, clams and the tomatoes. Cook the whole for few minutes. Add a litre water with a pinch of salt and go on cooking until boiling. Now add the fregola and cook it for ten minutes stiring the whole from time to time. Serve hot after adding a tablespoon of olive oil.
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