Fregola con Arselle, or Fregula con Cocciulas in Sardinian, is one of the most popular pasta dishes on the island.
Originating from Cagliari, Sardinia’s capital, this dish highlights the flavors of clams and is an absolute favorite among the locals, just like spaghetti Vongole e Bottarga.
Fregola is a Sardinian pasta made of just semolina flour and water, roughly worked in a terracotta bowl and then toasted – which gives it its many, unique colors. The final result is similar to couscous, but with larger pearls and cooked in a broth, or like Risotto.
If you love a classic pasta dish, you’ve got to try this recipe, and of course, some Malloreddus alla Campidanese.
Recipe Quick Look
- ⏱ Prep Time: 1 hour.
- 🔥 Cook Time: 25 minutes.
- 🥣 Main Ingredients: Tomatoes, garlic, parsley, clams, Fregola, cayenne, olive oil.
- 🍪 Servings: 4 servings.
- 🍂 Flavor Profile: Salty and tangy.
- 👌 Difficulty: Medium.
What You’ll Love About this Recipe
- The dish is surprisingly easy to make. You’ll need only six ingredients to make this delicious, incredibly satisfying dish.
- The rich, tomato-based sauce is a total treat for your taste buds.
Recipe Ingredients
- Fregola: Traditional Sardinian Fregola.
- Tomatoes: I used peeled plum tomatoes here for that brilliant red and tangy sauce. You can chop them up if you want to.
- Garlic: For that savory flavor.
- Clams: Fresh clams are best!
- Cayenne: Just a little, for that kick of heat.
- Olive oil: Ideally, extra virgin olive oil.
- Parsley: Chopped fresh, to garnish.
See recipe card for quantities
Variations & Substitutions
- If you can’t find peeled plum tomatoes, use fresh tomatoes.
- You can rehydrate some sundried tomatoes and use them for an extra savory, salty kick.
How to Make Fregola con Arselle
Step 1: Cook clams in a pot on low heat until they open up. Pick them out one by one. Strain and save the cooking water for later.
Step 2: Get all the remaining ingredients ready.
Step 3: Sauté garlic in olive oil in a large pot, then add the cayenne and clams.
Step 4: Add roughly chopped tomatoes and bring to a boil. Then add the Fregola and cook for 20 minutes, adding the clam cooking water if needed. Garnish with chopped parsley and serve.
Recipe Tips & Tricks
- Clams are salty enough to give the dish lots of flavor, so I don’t recommend adding salt to it while cooking. Make sure to taste the sauce before adding the Fregola, and only add salt if you think it needs it.
- You can use fresh tomatoes for extra flavor. Just make sure they are nice, ripe and full of flavor. Alternatively, these plum tomatoes are perfect.
- Can’t find Fregola in stores? This is the one I use – it’s what we buy in Sardinia.
- It’s best to use Fregola uncooked. You can, if you are in a rush- I don’t recommend cooking it for more than 3 or 4 minutes though.
- You can keep the garlic cloves whole and remove them from the pot once they have browned up. If you love a deeper flavor, you can chop them up and leave them in.
How to Serve Fregola con Arselle
This kind of pasta dish is best made and enjoyed on its own. If you really want to go the extra mile, you can pair it with some artichokes and bottarga (salted, cured fish roe).
I also like the idea of teaming it up with some Pane Carasau – Sardinian crispy flatbread.
Where to Eat Freola con Arselle in Cagliari
If you wish to try Fregola con Arselle during your trip to Sardinia, you will find it in many restaurants in Cagliari – where the dish originated from. In my opinion, these are the restaurants serving the best Fregola con Arselle in Cagliari.
- DA PAOLO: Outside the center of town, you won’t even notice the restaurant unless you know it’s there. But trust me, this is one of the best traditional fish and seafood places in town, and their Fregola con Arselle is heavenly. Worth a taxi ride for sure!
- LOCANDA MARGHERITA: If you don’t want to leave the historic center, this is probably your best bet for a good Fregola. It’s located in Via Sardegna, in the heart of the Marina district.
- IL MALANDRINO: Another nice restaurant in the Marina district that has a strong focus on fish and seafood and is known to make an excellent Fregola.
- STELLA MARINA DI MONTECRISTO: This unpretentious trattoria (one of the best budget restaurants in Cagliari) at the end of Via Sardegna, in the Marina district, is actually one of the most popular local eateries. They serve whatever fresh catch of the day, but you may try your luck for a good Fregola con le Arselle.
Recipe FAQs
It can take up to 20 minutes for the Fregola to cook to perfection. Keep checking it at the 15-20 minute mark and turn off the heat when al dente.
It’s best to toss them. Clams that don’t open up usually have sand in them, and it is best not to use them for the recipe.
I wouldn’t recommend it. While clams are mostly clean when you buy them, soaking them for an hour can help remove any traces of sand that might be in there.
Store your leftovers in the refrigerator in an airtight container for 2-3 days, and reheat on low heat with a splash of water to hydrate the dish.
They are not, though they are similar. Both are small, round kinds of pasta. However, fregola is pre-toasted and has a rather nutty flavor and a bit of a rough texture. Couscous isn’t toasted and has a smoother exterior. Fregola is chewier.
Fregola is made from semolina flour and water. The ingredients are mixed and formed into thick pellets, then the pasta is dried and toasted until lightly browned.
Fregola may resemble grains such as quinoa or barley, but is actually a type of pasta made from semolina durum wheat mixed with water. It’s quite chewy and nutty, because it is toasted.
More Sardinian Recipes to Try
You can also try the following recipes:
- Burrida Alla Cagliaritana
- Sa Panada
- Spaghetti Vongole e Bottarga
- Agnello Coi Carciofi
- Spigola Alla Vernaccia
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Su Mazzamurru – Sardinian Bread And Tomato Lasagne
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
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Fregola Con Arselle
Ingredients
- 1.5 cups 350 grams of fregola
For the sauce
- 2 cups 800 grams of top quality peeled plum tomatoes, roughly chopped with your fingers
- 3 cloves of garlic chopped
- 1 cayenne pepper – seeds out
- 5 tablespoons of extra virgin olive oil
- 2.2 pounds 1 kg fresh, clean clams
For the final dish
- Finely chopped parsley
Instructions
- Cook clams in a pot on low heat until they open up. Pick them out one by one. Strain and save the cooking water for later.
- Get all the remaining ingredients ready.
- Sauté garlic in olive oil in a large pot, then added cayenne and clams.
- Add roughly chopped tomatoes and bring to a boil. Then add the Fregola and cook for 20 minutes, adding the clam cooking water if needed. Garnish with chopped parsley and serve.
Video
Notes
- Use fresh tomatoes or sundried tomatoes if you can’t find canned tomatoes.
- Don’t add salt, since clams already have a lot of salt.
Nutrition
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Claudia Tavani
Claudia Tavani was born and raised in Sardinia, and after moving between the United States and the United Kingdom, she's now back living in her hometown, Cagliari. She's a travel blogger and certified travel designer who loves planning trips and publishing guides, travel tips, and packing lists so that you don't have to. Owner of Strictly Sardinia, cat mom to Minnie. Loves pizza, hiking, archeology, cities, beaches, swimming, and running. Hates peppers.