Sardinian Fregola with Clams, Pesto and Almonds

Sardinian Fregola with Clams, Pesto, and Almonds or Fregola Sarda con Vongole, Pesto e Mandorle is a captivating Sardinian dish that brings together the unique flavors of fregola, clams, pesto, and almonds. Sardinia, the second-largest island in the Mediterranean, boasts a rich culinary tradition influenced by its coastal location and abundant seafood. Fregola, a small, toasted pasta, serves as the perfect base for this seafood-inspired dish. The combination of fresh clams, aromatic pesto, and the crunch of toasted almonds creates a symphony of textures and tastes, capturing the essence of Sardinia’s vibrant and diverse cuisine.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 45 minutes of preparation and cooking


  • Moderate

Italy Region

  • Sardegna


  • Not Available


  • 400g (about 14 oz) of fregola pasta
  • 500g (about 1 lb) of fresh clams, scrubbed and cleaned
  • 1/2 cup of pesto sauce (basil, garlic, pine nuts, Parmesan, and olive oil)
  • 1/2 cup of toasted almonds, chopped
  • 3 cloves of garlic, minced
  • 1/2 cup of dry white wine
  • Fresh parsley, chopped
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)


  1. In a large pot, bring salted water to a boil. Cook the fregola pasta according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant.
  3. Add the cleaned clams to the skillet, pouring in the dry white wine. Cover the skillet and cook until the clams open, discarding any that do not open.
  4. Remove the clams from their shells, keeping a few in the shells for presentation.
  5. Combine the clams, fregola pasta, pesto sauce, and toasted almonds in the skillet. Toss gently to coat the pasta with the flavors.
  6. If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
  7. Season the dish with salt and black pepper to taste. If desired, add red pepper flakes for a touch of heat.
  8. Serve Fregola Sarda con Vongole, Pesto e Mandorle hot, garnished with chopped fresh parsley and a few clams in their shells.
  9. Enjoy this captivating Sardinian dish that brings together the bounty of the sea, the earthy notes of fregola, and the richness of pesto and almonds in a symphony of flavors.

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