Fregola

Ingredients for 4 servings:

• 250 g pasta (fregola, also called fregula; pasta balls from Sardinia)
• 5 tsp, heaped roe (bottarga; dried mullet roe), grated
• 1 kg mussels
• 1 garlic clove(s), young
• ½ chili pepper(s), fresh
• 70 g parsley, fresh
• 2 tsp sea salt, coarse
• 300 ml white wine (Vermentino)
• 8 tbsp extra virgin olive oil
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Sardinian pasta balls with mussels and bottarga

Place the mussels in a large bowl of water and clean thoroughly. Brush well to remove any limescale residue. Change the water several times. In the meantime, thinly slice the garlic, thinly slice the chili pepper, and roast both in a large pan over medium heat with the fregola balls in olive oil. It’s nice to see when the right time is right to add the wine—the fregula will brown. If you’re feeling brave, add salt carefully now; later, the mussel broth will bring a lot of “sea flavor.” Add a good teaspoon of bottarga now. At the same time, heat a large pot and add the mussels, preferably over high heat. Once all the mussels have opened, set aside and strain the broth through a paper towel. The broth contains the precious aroma and flavor of the sea! Add the broth to the fregola, topping up with water if necessary during cooking. The cooking time according to the package instructions will increase due to the roasting and the small amount of liquid. When the pasta balls are almost “al dente,” or firm to the bite, add the mussels, sprinkle the dish with plenty of finely chopped parsley, and mix well. Serve immediately with grated bottarga, the Parmesan of the sea.