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.
For a bold take on roast cod, this one-dish meal is inspired by the flavors of the Mediterranean.
Years ago, my friends and I visited a regional business called Let’s Dish, where we would pay to prepare individually portioned freezer meals. They would set out recipes and raw ingredients, and we’d prep and label enough meals to last for weeks. It was a great concept, and it opened my eyes to how easy it was to cook meals from scratch. After we paid for the service a few times, I began to do the same in my home. Storing individual portions of uncooked mushrooms and buttery rolls in the freezer makes for a delicious, time-saving meal later. The mushrooms can be marinated up to 48 hours in advance.
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
Ingredients
Ingredients