Anna’s Seafood fregola

Anna is from Sardinia where fregola, a lentil shaped pasta, is made.

It can be served with meat or chicken but frutti di mare is the most typical accompaniment. It is found in delis over here but is becoming more popular and therefore can sometimes be found in supermarkets and is sometimes referred to as large cous-cous.

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Serves 6.

Ingredients:

50ml extra-virgin olive oil

2 garlic cloves, crushed

3 anchovy fillets, roughly chopped

Half a red chilli, finely chopped

150 g cherry tomatoes, halved

Good pinch of salt

Good pinch of pepper

500g fresh clams

300 g squid rings

12 raw king prawns

500 g mussels

100 ml white wine

500 g small fregola

15 g parsley, roughly chopped

1 litre fish stock

25 g butter

In a non-stick frying pan heat the oil and when hot add the garlic, chilli, anchovy fillets. Give it a stir and add a good pinch of salt and pepper.

Add the clams, mussels, prawns and squid. Remove the garlic and cover with a lid for five minutes or until the shellfish have opened. Add the white wine and reduce for a couple of minutes. Remove the clams and mussels, leaving the prawns behind. Add the fregola and pour over some of the fish stock until it is just covered. Stir for a few minutes, then add the tomatoes. Keep on adding fish stock as necessary until the fregola is cooked “al dente”. When it is nearly ready, put back the clams and mussels and add the chopped parsley. Season with more salt and pepper if necessary. Stir in the butter and serve.

Recipes from Italian Mama's Week at La Cucina Caldesi