Fregola con le Cozze

Fregola con le Cozze is a traditional Sardinian pasta dish made with fregola, a small, toasted semolina pasta, and mussels (cozze). The dish is typically made with a simple tomato-based sauce, white wine, and herbs such as parsley and thyme. The mussels are added to the pasta at the end of the cooking process, giving the dish a fresh and briny flavor.


  • 1 lb of fregola pasta
  • 2 lbs of mussels, cleaned and scrubbed
  • 2 cloves of garlic, minced
  • 1/4 cup of white wine
  • 1 can of diced tomatoes
  • 1/4 cup of chopped fresh parsley
  • 1 tsp of fresh thyme
  • Salt and pepper to taste
  • Olive oil


  1. Bring 4 quarts of salted water to a boil in a large pot.
  2. Add the fregola pasta and cook for 8-10 minutes, or until al dente.
  3. Drain the pasta and set aside.
  4. Heat some olive oil over medium heat in a large skillet or pot.
  5. Add the garlic and sauté for 1-2 minutes, or until fragrant.
  6. Add the white wine and bring to a simmer.
  7. Add the diced tomatoes, parsley, thyme, salt, and pepper to a simmer.
  8. Add the mussels to the skillet, cover, and cook for about 5-7 minutes, or until the mussels have opened.
  9. Discard any mussels that do not open.
  10. Add the cooked fregola pasta to the skillet and toss to coat with the sauce.
  11. Serve hot, garnished with additional parsley and thyme if desired.

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