This soup is a Sardinian classic. Everywhere on the island, the small hard-shell clams (arselle) thrive in the sand near the water’s edge and always have. When I was young, I loved to dig for them at the beach, purging them in a bucket of salt water and taking them home for my mother to make this clam soup. Today, any Sardinian restaurant has this soup on the menu because all Sardinians know it and anybody can make it—and should. It is a great representative of our cuisine and showcases the versatility of one of our signature pastas, fregula. It is also easy to make once you prep the ingredients. Be sure to buy fresh clams that are already purged of sand and impurities. The soup is best presented in a low, wide soup bowl so the clams can be laid around the edges of the dish.
What to buy: Fregula is a Sardinian pasta that resembles Israeli couscous. It can be found in Italian markets and online.
Beverage pairing: Cantina di Gallura Vermentino di Gallura Canayli, Italy. While Sicily makes some good white wines, they can be hard to find. Much more easily located is good Vermentino from Sardinia, which has the dry, herbal flavors to add interest to this pairing, as well as lots of crisp acidity to keep things lively.
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