Fregola is a traditional toasted semolina pasta from Sardinia, historically made by hand and used by shepherds. Paired with clams, it reflects the island’s reliance on both pastoral grains and abundant Mediterranean seafood, making it a staple of coastal Sardinian meals.

In Sardinia the dish is often prepared simply with garlic, tomato, and white wine. In other Italian coastal regions you may find it enriched with saffron, chili flakes, or mixed with mussels and shrimp for a richer seafood medley.

It is served hot, plated in a shallow bowl, garnished with fresh parsley and a few whole clam shells for visual appeal, and often accompanied by a slice of rustic bread to soak up the broth.

The dish is popular for family gatherings, summer festivals, and religious feasts where fresh seafood is abundant. It’s also a common Sunday lunch dish in many Sardinian households.

The toasted texture of fregola gives a nutty flavor that pairs perfectly with the briny sweetness of clams, creating a contrast of land and sea that is quintessentially Sardinian.

Common errors include under‑soaking clams (leaving sand), overcooking the fregola (making it mushy), and not filtering the clam juice, which can leave grit in the sauce. Also, adding too much broth too early can dilute the flavor.

The long soak allows the clams to expel sand naturally, ensuring a clean, sand‑free broth and preventing gritty texture in the final dish. A quick rinse often leaves hidden sand that surfaces during cooking.

You can prepare the broth and tomato sauce up to a day ahead and refrigerate them. Cook the fregola and combine with clams just before serving; leftovers keep in the fridge for 2 days but reheat gently with a splash of broth.

The fregola should be tender yet retain a slight bite, similar to al dente pasta, and each grain should be lightly coated with a glossy tomato‑broth sauce. It should not be mushy or dry.

Clams are done when their shells have fully opened and the meat is opaque and firm. Remove them promptly; overcooking can make the meat rubbery.

The YouTube channel Piatto Recipes focuses on authentic Italian home cooking, showcasing regional dishes from across Italy, cooking techniques, and tips for sourcing traditional ingredients.

Piatto Recipes emphasizes hands‑on, family‑style preparation with a strong storytelling element, often featuring grandparents like Grandma Lulu, and provides detailed sourcing tips for hard‑to‑find regional ingredients.

Piatto Recipes also features Sardinian classics such as oven‑roasted sea bass, seafood spaghetti, and traditional pane carasau (Sardinian flatbread).