Fregola is a type of pasta from Sardinia. Lovely little globes that soak up flavour. I have cooked it in a rich tomato, saffron and garlic sauce here, finished off with some fresh seafood.

Gremolata is traditionally with parsley and sprinkled on meat dishes, but I think it really lifts this dish and the tarragon compliments the anise flavoured Pernod.

Method

Start off by making the tomato base, heat the olive oil up in a large shallow saucepan. Then add the shallots, garlic and chilli flakes. Cook for a couple of minutes until translucent, then add the saffron, pernod and white wine. Cook for another 2 minutes and then add the tomatoes and stock. Finally season and add the sugar. Simmer for 20 minutes to let all of the flavours combine. Stir occasionally to stop the mix sticking.

Then add the fregola pasta and cook for about 20 minutes until cooked but very aldente. Then add the clams, mussels, prawns and squid rings and cook for a further 10 minutes until the clams and mussels are all open. For the gremolata mix all of the ingredients together.

When ready serve a big pile of the fregola in bowls, top with a sprinkling of gremolata and a drizzle of olive oil.