Fregola Del Pescatore Recipe

Clean & Check Clams

Place Manila clams in a bowl of cold salted water for 20 minutes to purge grit, then scrub shells and discard any open clams that do not close when tapped.

Pat Dry Seafood

Pat calamari rings and shrimp dry with paper towels, then season lightly with 1/4 tsp sea salt and a few grinds of black pepper. Zest the lemon and reserve; cut lemon in half and juice one half for finishing.

Measure Fregola

Measure 1.5 cups fregola and have 4 cups warm seafood or vegetable stock ready (keep it at a simmer on a back burner).

Heat a large wide sauté pan or shallow casserole over medium heat. Add 3 tbs olive oil and 1 tbs butter. When oil shimmers and butter melts, add the finely diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the chopped anchovy (if using) and cook 1 minute to dissolve, then add the minced garlic and 1/2 tsp red pepper flakes and cook until fragrant, about 30–45 seconds—do not brown the garlic.

Stir in 1 tbs tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor. Add 1 cup crushed tomatoes and 3 tbs dry white wine, scraping any browned bits from the pan. Simmer gently 3–4 minutes to meld flavors.

Add the measured fregola to the sauce and stir to coat the grains evenly. Pour in about 2 cups of the warm stock and bring to a gentle simmer. Cook, stirring occasionally, until most of the liquid is absorbed, about 8–10 minutes.

Add another 1–1.5 cups warm stock (enough to barely cover the fregola) and continue simmering, stirring every few minutes to prevent sticking. Fregola should be tender but slightly al dente in 10–12 more minutes. Adjust with remaining stock to reach a creamy, loose risotto-like texture—total fregola cooking time ~18–22 minutes.

When the fregola is nearly done (2–3 minutes from desired doneness), push the grains to the sides of the pan to make space in the center. Increase heat to medium-high and add the clams, then pour in the remaining 1 tbs white wine. Cover the pan with a lid and steam 3–4 minutes until clams open.

Remove clams as they open and set aside in a bowl, discarding any that remain closed after 5 minutes. Fold the clams (out of shell or kept in shell as desired) back into the fregola, then add the calamari rings and shrimp. Stir gently and simmer uncovered 2–3 minutes—shrimp should turn pink and opaque and calamari become just tender. Do not overcook.

Stir in reserved lemon zest, juice from half the lemon, chopped parsley, remaining 2 tbs olive oil (if desired) and adjust seasoning with the remaining sea salt (about 3/4–1 tsp total including earlier) and 1/2 tsp freshly ground black pepper. If the fregola looks dry, add up to 2–3 tbs hot stock to loosen.

Off heat, stir in 2 tbs grated Pecorino or Parmesan if using for a silky finish. Taste and adjust acidity or salt. Spoon Fregola del Pescatore into shallow bowls, top with reserved clams in shells for presentation, sprinkle additional parsley and a light drizzle of olive oil, and serve immediately with lemon halves.