Fregola con Arselle is a traditional Sardinian pasta dish featuring toasted fregola simmered with fresh clams in a light tomato and white wine broth. The tiny toasted pasta absorbs the seafood flavors beautifully, making it one of Sardinia's signature coastal specialties.
Soak the clams in cold salted water for 20 minutes, then rinse thoroughly.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Use the freshest clams available, as they provide most of the dish's flavor. Avoid overcooking the clams—remove them as soon as they open and return them at the end to keep them tender.
Add the garlic and crushed red pepper flakes, cooking for about 30 seconds.
Stir in the cherry tomatoes and cook for 3 to 4 minutes until they begin to soften.
Add the clams and pour in the white wine.
Cover and cook until the clams open, about 5 to 7 minutes. Discard any unopened clams.
Transfer the clams to a bowl, leaving the cooking liquid in the pan.
Stir the fregola into the pan along with the seafood stock.
Simmer for 10 to 12 minutes, stirring occasionally, until the fregola is tender and most of the liquid has been absorbed.
Return the clams to the pan and toss gently to combine.
Stir in the chopped parsley and season with salt and black pepper.
Serve immediately with lemon wedges on the side.
