Fregola Sarda con Arselle
Sardinia — Cagliari and coastal Sardinia
Sardinian toasted semolina pasta (fregola) cooked with telline or arselle (small clams) in a tomato-based broth. Fregola are small, irregular hand-rolled semolina balls toasted in the oven until varying shades of gold and brown — the toast level creates depth of flavour absent from untoasted pasta. The arselle open in a dry pan, releasing their liquor; fregola is then added and cooked risotto-style, absorbing the clam broth and additional water in stages. A saffron thread and flat-leaf parsley finish the dish. The texture should be al dente with a slightly soupy consistency — not dry.