Fregola Risottata with Clams & Chickpeas

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Fregola Risottata with Clams & Chickpeas

Slightly larger than North African couscous, fregola is a reminder of the Arabic influence in Sardinia. It’s delicious in salads and soups and especially tasty as fregola risottata, stirred with the cooking liquid in the same way as risotto. The name fregola comes from the Latin fricare, meaning ‘to rub’, as it’s made like couscous by rubbing hard durum wheat with a little water in the bottom of a broad, flat-bottomed bowl to form tiny balls of dough. Here, however, the similarity with couscous ends, as fregola is then slowly oven-dried, giving it a lovely nutty aroma and flavour and an uneven colour because some pieces toast more than others. Make a simple fregola risottata to serve as a side dish using vegetable or chicken stock (see video below) instead of the clams and tomato broth and adding whatever herbs you like. Sardinia’s most popular white grape is vermentino and we’re seeing some good versions made in Australia now. The one from Small Victories in the Barossa has nice herbal and oyster shell notes that marry well with the clams and herbs in this fregola risottata.

Serves 4

Ingredients
  • ⅓ cup extra virgin olive oil (80ml)
  • 1 red onion, finely diced
  • 1 stalk celery, finely diced
  • Salt flakes, to taste
  • 1kg vongole or other clams (2lb 3oz)
  • 2 cloves garlic, crushed
  • 2 teaspoons finely chopped rosemary leaves
  • ½ teaspoon dried chilli flakes, more or less to taste
  • 400g canned Italian tomatoes, crushed (14oz)
  • 4 cups water (1 litre/2 pints)
  • 350g fregola (12⅓oz)
  • 400g canned chickpeas, rinsed and drained (14oz)
  • 2 tablespoons finely sliced flat-leaf parsley
  • 2 teaspoons finely sliced oregano leaves
Method
  1. Place oil, onion, celery and 2 teaspoons of salt flakes in a large saucepan or high-sided frying pan over medium heat.
  2. Cover and cook for 15–20 minutes, stirring occasionally, until starting to colour.
  3. Add clams, cover, and cook over a high heat for a couple of minutes, shaking the pan occasionally, until they start to open.
  4. Use tongs to remove each shell as it opens and place in a large bowl.
  5. Cover the pan for another minute or so if necessary to open any remaining shells then, if any still remain closed, pry them open over the sink with a blunt knife; if they smell good, add them to the others, if not, discard them. Set aside.
  6. Reduce heat to medium, add garlic, rosemary and chilli and cook for a couple of minutes, until aromatic.
  7. Add tomato, bring to the boil then reduce heat to low–medium, and simmer for 3 or 4 minutes, stirring often, until saucy.
  8. Stir in water, taste and add more salt if necessary. Bring to the boil.
  9. Add fregola, reduce heat to medium–high and stir for about 15 minutes, until it’s al dente, adjusting the heat as necessary so that it’s just bubbling.
  10. Stir in chickpeas, parsley, oregano and clams, remove from heat, cover and set aside for 3–4 minutes, until heated through.
  11. Taste and add more salt if necessary and a little boiling water if you’d like a soupier consistency.
  12. Serve in shallow bowls.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus.)
Belinda (Balmain, NSW, Aus.)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Beverly (Woden, ACT, Aus.)
Beverly (Woden, ACT, Aus.)
Had a fabulous time on Roberta’s back to back tours of Southern Italy and Veneto – good to revisit some places I knew well, like Rome and Venice, and discover new ones, like Matera and Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus.)
Diane (Cremorne Point, NSW, Aus.)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus.)
Fiona (Blackheath, NSW, Aus.)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus.)
Di (Manly, NSW, Aus.)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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