Jul 14 2026
Restaurants›Piccolina Toscana›Fregola Livornese Recipe

Fregola Livornese Recipe

Inspired by Piccolina Toscana
Time40m
Serves4

toasted pasta pearls simmered with seafood broth with mussels, clams, calamari and shrimp

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Ingredients

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Pasta

Seafood

Broth

Method

Preparation

  1. 1

    Prepare the Seafood

    Clean the mussels and clams under cold running water, scrubbing off any debris. Remove any beards from the mussels. Rinse the shrimp and calamari under cold water and pat dry.

  2. 2

    Toast the Fregola

    In a dry skillet over medium heat, toast the fregola pasta for about 5-7 minutes until golden brown, stirring frequently. Remove from heat and set aside.

Cooking

  1. 3

    Make the Broth Base

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

  2. 4

    Add the Tomato Paste and Wine

    Stir in the tomato paste and cook for another 2 minutes. Pour in the white wine and let it simmer for about 5 minutes to reduce slightly.

  3. 5

    Combine Broth and Seasonings

    Add the fish stock to the pot, along with salt, black pepper, and red pepper flakes. Bring the mixture to a gentle boil.

  4. 6

    Add Fregola and Seafood

    Once boiling, add the toasted fregola pasta to the pot. Stir gently to combine. Then, add the mussels, clams, calamari, and shrimp. Cover the pot and let everything simmer for about 10-12 minutes, or until the mussels and clams open and the seafood is cooked through.

  5. 7

    Finish and Serve

    Stir in the chopped parsley right before serving. Adjust seasoning to taste. Serve hot in bowls, ensuring each serving has a mix of fregola and seafood.

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