Soup of fregula with baby clams (Fregula kin arsellas) from Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia by Efisio Farris and Jim Eber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JimCampbell on May 21, 2025

    A 3.5 out of 5. Good flavor. A nice change for a soup. The fregula has a nice chewy texture to it. The saffron give it the Mediterranean flair. There were some minor bitter notes we think was from the clam liquid. The clams were larger, and we think older, then we would have liked. Next time we will use all fish stock. We also used canned Italian imported San Marzano tomatoes since the Roma tomatoes in the store were horribly under-ripe. The fish stock, a separate recipe in the book, was very good. We would make both again.

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