📝 About This Recipe
Transport your senses to the rugged coastlines of Sardinia with this vibrant grain salad featuring Fregola, a unique toasted semolina pasta. This dish celebrates the 'pearls of the Mediterranean' by tossing nut-brown grains with succulent shrimp, tender calamari, and sweet clams in a bright, herbaceous dressing. It is a sophisticated, textural masterpiece that balances the chew of the pasta with the freshness of the sea, making it the ultimate centerpiece for a coastal-inspired luncheon.
🥗 Ingredients
The Grains and Aromatics
- 1.5 cups Fregola Sarda (medium-sized, toasted if possible)
- 4 cups Vegetable or Seafood Stock (for boiling the pasta)
- 1 Bay Leaf (dried)
The Seafood
- 1/2 lb Large Shrimp (peeled, deveined, and tails removed)
- 1/2 lb Calamari Rings (fresh, cleaned)
- 1/2 lb Manila Clams or Cockles (scrubbed clean)
- 1/4 cup Dry White Wine (such as Vermentino or Pinot Grigio)
The Vinaigrette and Vegetables
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Lemon Zest (finely grated)
- 2 tablespoons Capers (drained and roughly chopped)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup English Cucumber (finely diced)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Mint (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Bring the vegetable or seafood stock to a boil in a medium pot with the bay leaf and a pinch of salt.
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2
Add the Fregola Sarda to the boiling stock. Cook for 10-12 minutes or until al dente (tender but with a firm bite). Drain and spread onto a baking sheet to cool slightly, drizzling with a teaspoon of olive oil to prevent sticking.
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3
In a wide skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the clams and the white wine. Cover with a lid and steam for 3-5 minutes until the shells pop open. Discard any that remain closed.
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4
Remove the clams from the skillet with a slotted spoon and set aside. Strain the remaining liquid in the pan through a fine-mesh sieve and reserve 2 tablespoons for the dressing.
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5
Wipe the skillet clean, add another tablespoon of oil, and sear the shrimp for 2 minutes per side until pink and opaque. Remove and set aside.
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6
In the same skillet, flash-sear the calamari rings for just 60-90 seconds. Do not overcook, or they will become rubbery. Remove immediately.
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7
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped capers, red chili flakes, and the reserved clam cooking liquid.
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8
In a large mixing bowl, combine the cooled Fregola, halved cherry tomatoes, and diced cucumber.
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9
Add the cooked shrimp, calamari, and clams (you can keep them in the shell for presentation or remove them if preferred).
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10
Pour the vinaigrette over the salad and toss gently to ensure every grain of Fregola is coated.
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11
Fold in the fresh parsley and mint at the very end to maintain their bright green color and aroma.
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12
Taste and adjust seasoning with sea salt and freshly cracked black pepper. Let the salad sit for 10 minutes at room temperature before serving to allow the flavors to meld.
💡 Chef's Tips
If you cannot find Fregola Sarda, Israeli Couscous (pearl couscous) is a suitable substitute, though you should toast it in a dry pan before boiling for better flavor. Always use the freshest seafood possible; if using frozen, ensure it is completely thawed and patted dry before searing to get a good color. Be careful not to overcook the Fregola; it should have a pleasant 'pop' when you bite into it, much like pasta al dente. For an extra layer of flavor, add a few cloves of smashed garlic to the oil when searing the seafood, then discard them before tossing the salad.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled alongside a crisp glass of Vermentino or a dry Rosé. Pair with a side of grilled sourdough bread rubbed with a garlic clove to soak up the juices. Arrange on a large platter garnished with extra lemon wedges and a few whole sprigs of mint for a stunning presentation. This salad works beautifully as a main course for a summer lunch or as a sophisticated side for grilled whole fish.