Latest Episode: Celebrating 30 Years: Live from Tampa!
  • Donate
The Splendid Table
  • Recipes
  • Episodes
  • Radio
    • About Us
    • Newsletter
    • Subscribe to Podcast
    • Support The Splendid Table!
    • Merchandise
    • On the Radio
    • Become a Sponsor
    • Podcast Sponsors
    • Contact Us
All Recipes

Fregula

  • Smoky and Spicy Shrimp with Anchovy Butter and Fregola

    It’s all right there for you in the title. Sweet shrimp is sautéed until just cooked through, and fregola (a tiny toasted pasta from Sardinia) is added to the pot to toast in the melted anchovy butter and spices with some cherry tomatoes. I love Calabrian chiles packed in oil and use them here for some punchy heat, but if red pepper flakes are within closer reach feel free to use them instead. Once the fregola finishes cooking, return the shrimp to the pot to warm them through and serve straight from the pan. Serve with many bottles of chilled red wine.

  • Fregula with Clams and Saffron Broth

    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.

Sponsor us

Recent Stories

  • 3 Junes

  • Real world seafood cooking with Genevieve Ko and Jennifer Bushman

  • The Splendid Table Tour: Celebrating 30 Years

  • Turkey Confidential 2024

  • Pizza: Origin, Culture and Making It with Nathan Myhrvold

  • Off the Beaten Path – Exploring Southern France with authors Steve Hoffman and Rebekah Peppler

The Splendid Table
American Public Media
© 2025 Minnesota Public Radio. All rights reserved.Terms and ConditionsPrivacy Policy