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Sardinian fregola pasta with a clam sauce

Sardinian fregola pasta with a clam sauce

Preparation time: Above 60 Minuti

Nutritional information: 402 kcal / per serving

Course: First course

Seasonal dish: Summer

Enviromental Impact: Low (0.226kg CO2 eq)

The protein in the clams and the carbohydrates in the fregola make for an unmistakable flavor and a balanced, sustainable dish.

Ingredients for 4 portions

  • Fregola (or giant couscous) 200 g
  • Clams (in shell) 1 kg
  • Tomato paste 2 tbsp
  • Garlic 2 cloves
  • Extra virgin olive oil 2 tbsp
  • Fresh parsley to taste
  • Salt to taste

Preparation

1.

Begin with the clams. Rinse them in running water and then leave them to purge in a large bowl of salted water for at least an hour. Rinse them thoroughly once again in running water.
2.

In a large pan, fry the two cloves of slightly pressed unpeeled garlic in extra virgin olive oil for a few minutes with the roughly chopped parsley stalks.
3.

Transfer the clams to the pan so that they open up in the heat, covering the pan with a lid.
4.

When the wedge clams have all opened, remove from the heat and split the shells, keeping the half the clams are attached to on one side.
5.

Pour the liquid from the pan into a bowl and filter it through a fine strainer. Add the tomato paste and heat the sauce for a few minutes.
6.

In the meantime cook the fregola pasta for 8-10 minutes in plenty of boiling salted water.
7.

When it is cooked drain the fregola and toss briefly together with the clams and tomato sauce.
8.

Salt to taste and, if necessary, add a few leaves of freshly chopped parsley.

Enviromental Impact

Low

Details

Per serving:

0.226kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.