This version of perfect cold weather food incorporates ground annatto seeds to perfume the soup with a musky aroma and splash the potatoes with a sunny disposition.
This soup of pasta and clams is a Sardinian classic that’s all about simplicity. It relies chiefly on the flavor inherent in the soup’s two main ingredients: chewy, toasty spherical fregula, and arselle, the small, briny, succulent hard-shell clams found along the coast.
Packed with nutrients and powerful flavours, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.