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Fregola with chilli pipis and cherry tomatoes

Name: Fregola with chilli pipis and cherry tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250g fregola (or Israeli couscous); 2 tbs extra virgin olive oil; 2 garlic cloves, finely chopped; 2 long red chillies, deseeded and finely chopped, plus extra slices to serve; 250g cherry tomatoes, halved; 1kg pipis (or mussels); 150ml white wine; 50g unsalted butter; Juice of 1 lemon; 1 small bunch flat-leaf parsley, leaves picked

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10m

15m

Fregola with chilli pipis and cherry tomatoes

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 10, 2017

Fregola is a type of pasta from Sardinia, sometimes called Sardinian couscous. It works beautifully in this recipe.

250g fregola (or Israeli couscous)
2 tbs extra virgin olive oil
2 garlic cloves, finely chopped
2 long red chillies, deseeded and finely chopped, plus extra slices to serve
250g cherry tomatoes, halved
1kg pipis (or mussels)
150ml white wine
50g unsalted butter
Juice of 1 lemon
1 small bunch flat-leaf parsley, leaves picked

Method

1.

Bring a large saucepan of water to the boil over medium-high heat. Add the fregola and cook until tender. Drain, reserving 1/3 cup (80ml) cooking water.
2.

Place a large saucepan with a lid over high heat. Add the olive oil, then the garlic and chillies, and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for a further 2 minutes before adding the pipis and wine.
3.

Cover the pan with a lid and shake while cooking for 3-4 minutes until the pipis start to open. Remove the lid, then add butter and fregola. Stir through the lemon juice and half the parsley leaves.
4.

Serve topped with rest of the parsley and extra chilli.