Ingredients for 4 persons
200 gr Fregola Sarda (a durum wheat pasta formed into small pearls)
300 gr Mussels
300 gr Vongole or Pippies
200 gr Calamari cut into 2 cm strips
200 gr Peeled prawns
1 Rock Fish (deboned and cut into 3 cm strips)
100 gr Seaweed (optional)
1 Onion
1 Clove of garlic
1 Small chili (optional)
100 gr Cherry tomatoes
Extra Virgin Olive Oil (EVOO)
1/2 Glass of white wine
Parsley
Basil
Fish stock
Preparation
In a large pan add the extra virgin olive oil, the garlic, the chili (optional), the onion finely chopped and the Fregola Sarda and let brown for a few minutes. When the Fregola is nice and brown add the mussels, vongole, calamari, prawns, the fish, the seaweed (optional) and the tomatoes.
Once the mussels and Vongole start opening up, add the wine and cook for about a minute to allow the alcohol to evaporate. Cover with the fish stock and let it simmer for about 15 to 20 minutes. Sprinkle with chopped parsley and basil and serve hot.
Source: Courtesy of Fabio Stefanelli
