Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
⅔ cup fregola
2-3 tablespoons extra virgin olive oil
1 onion, finely diced
3 garlic cloves, chopped
4 tablespoons chopped parsley
pinch of chilli flakes
1 tablespoon tomato paste
4 medium tomatoes, diced
pinch of sugar
½ cup vegetable of fish stock
9 oz/ 250 grams mussels, cleaned
9 oz/250 grams prawns, shells on
Cook fregola in salted boiling water for 7 minutes. Drain and set aside.
While fregola is cooking start on the sauce, heat the oil in a large pan and fry the onion for 2-3 minutes.
Add garlic, 2 tablespoons of chopped parsley and continue to cook for another few minutes.
Add chilli flakes, tomato pastes and stir to coat.
Finally tip in diced tomatoes and sugar. Season with salt and pepper and let it cook for about 10 minutes on medium heat.
Next, add the pre-cooked fregola top with stock and scatted shrimps and mussels on top.
Cover and let it cook for 3-4 minutes, till the mussels have opened.
Then cook for a few more minutes to reduce the sauce. Taste to check if pasta is cooked and adjust the seasoning; take off the heat.
Sprinkle with extra parsley and serve.