Fregola Sarda Redux

June 25th, 2017 § 0 comments

HG knows little about the island of Sardinia. However, HG knows a delicious pasta form when HG tastes it. Fregola Sarda is a favorite. Tiny balls of semolina flour are toasted and the result is a pasta that evokes kasha, Israeli couscous and bulgur rice–albeit with a taste and crunch all its own. Last night, HG/BSK supped on a favorite Sardinian dish–fregola with clams and tomatoes. Nothing could be simpler. Fregola is simmered in a mix of tomatoes, clam juice, white wine, loads of garlic and some red pepper flakes. When brought to an al dente state, the pan is topped with two dozen littleneck clams (known as “Quahogs” in PEI). The pan is covered. BSK watched carefully and served the moment the clams opened (tender and juicy). Ornamented the dish with a shower of flat leaf parsley. Wonderful eating. Preceded by a dozen oysters on the half shell. The big and briny specimens were purchased by HG at HG’s secret oyster source. The price: 50 cents (US) per oyster. Clams are $4.50 (US) a dozen. Yes, Prince Edward Island is bivalve heaven.

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