Sardinian clam stew with fregola
Ragout and stew
A Sardinian classic, fregola is most popularly served in a seafood stew or like this, with clams. Making fregola by hand is actually very quick and easy. It's a rustic pasta, so no need to be too precise, but if you find that you can't quite get the balls of pasta small enough, you can try doing this on a wooden board (the texture helps and the wood absorbs more moisture). Also, you can add a spoonful or two of regular all-purpose flour to the semolina when it feels too moist and you risk getting large clumps. You can also use store-bought fregola in this delicious clam stew. <br /> <br />This sauce recipe is inspired by one from the Slow Food restaurant Il Caminetto in Cabras, Sardinia, although they tend to use a handful of sun-dried tomatoes in place of the tomato passata (or a whole fresh chopped tomato) here.
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