Sardinian Fish Casserole with Fregola - Traditional Cassola Sarda
A traditional Sardinian seafood stew combining clams, squid, cod, and shrimp in a rich tomato base, served over fregola pasta. This coastal dish showcases the island's abundant seafood with layers of Mediterranean flavors from white wine, garlic, and herbs. The fregola, a distinctive toasted pasta, absorbs the aromatic cooking liquids while maintaining its firm texture. Perfect for special dinners or when entertaining seafood lovers, this recipe represents authentic Sardinian coastal cuisine at its finest.
Ingredients
- 2 pounds clams, well-scrubbed
- ½ cup white wine
- 2 parsley sprigs, tied together
- ¼ cup parsley, minced
- 2 tablespoons olive oil
- 1 onion, minced
- 3 cloves garlic, minced
- ½ teaspoon hot red pepper flakes
- ½ pound squid, cleaned, cut into 1/4-inch rings
- 1 pound cod, cut into 1-inch chunks
- 1 pound medium shrimp, peeled
- 3 cups passata or peeled plum tomatoes, choppedcrushed tomatoes1:1availability
similar consistency
- salt
- pepper
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons parsley, minced
- 1 large lemon, juice of
- 1 cup fregolaorzo pasta1:1dietary
similar small pasta shape
- 3 ½ cups water
Instructions
- 1
Heat olive oil in large saute pan over medium heat and stir in garlic and minced parsley
- 2
Cook stirring often until garlic is deep golden brown
- 3
Add fregola to pan and stir to coat grains well with olive oil
- 4
Stir in 3 cups water and lemon juice and cook for 20 to 25 minutes stirring often until fregola doubles in size
- 5
Place clams in large saute pan with wine and parsley sprigs and bring to boil
- 6
Lower heat and cook until clams open then discard parsley and unopened clams
- 7
Drain clams through cheesecloth-lined sieve over bowl
- 8
Shuck all but 8 clams leaving these in shell for garnish and set clams and juice aside
- 9
Heat oil in large Dutch oven and add onion and saute for 2 minutes
- 10
Add garlic and red pepper flakes and cook for a minute or two
- 11
Add squid and cod and cook for a minute or two
- 12
Add shrimp and cook until they turn pink about 3 or 4 minutes
- 13
Add minced parsley, passata and reserved clam juice and cook over low heat for 5 minutes
- 14
Add clams and salt and pepper to taste
- 15
Scoop fregola into bottom of soup bowls and top with stew and reserved clams in shell
Tips
Brown the garlic deeply when making fregola as this adds significant flavor to the pasta base.
Reserve some clams in shells for an attractive garnish presentation.
Use cheesecloth when straining clam cooking liquid to remove any grit or sand particles.
Good to Know
Refrigerate for up to 2 days. Reheat gently to avoid overcooking seafood.
Prepare fregola and clam base earlier in day. Add remaining seafood when ready to serve.
Serve immediately in warmed bowls with crusty bread and white wine.
Common Mistakes
Don't overcook seafood to avoid rubbery texture.
Discard any clams that don't open to avoid food safety issues.
Add reserved clam juice gradually to control saltiness.
Substitutions
similar small pasta shape
FAQ
Can I substitute the fregola with another pasta?
Yes, orzo or small shell pasta work well as substitutes, though they won't provide the same nutty flavor that toasted fregola offers.
How long will this keep in the refrigerator?
Store covered for up to 2 days. Reheat gently over low heat to prevent the seafood from becoming tough and overcooked.
Can I use frozen seafood instead of fresh?
Yes, thaw completely and pat dry before cooking. Frozen seafood may release more liquid during cooking, so adjust cooking time accordingly.