Let's prepare the seasoning for the fregola. Clean a clove of garlic and chop an onion.
Rinse the frozen mixed seafood and the clams under running water.
In a saucepan, add 3/4 of the onion and the garlic together with two tablespoons of extra virgin olive oil.
. Meanwhile, in another saucepan, add the remaining onion and the extra virgin olive oil, sauté and add the fregola to toast for a few minutes, add the wine and let it evaporate. Continue cooking by adding the seafood mix and cook until the fregola is al dente.
Cook for 10 minutes and add the tomato passata and a little fresh parsley, continue cooking for another 10 minutes.
Finally add the clams and salt. When plating, serve with fresh parsley.
Wine
Maximum 12 hours in the refrigerator. It is recommended to prepare the mixed seafood a little in advance to flavor it with the tomato passata; for those who do not like tomato, it can also be seasoned white.
Accompanied by a glass of white wine and toasted bread.
Italia, Sardegna
| Energy (kcal) | 119.59 |
| Carbohydrates (g) | 17.76 |
| of which sugars (g) | 8.85 |
| Fat (g) | 3.69 |
| of which saturates (g) | 2.19 |
| Protein (g) | 3.05 |
| Fibre (g) | 0.88 |
| Salt (g) | 0.03 |
