From the producer:
Rustichellla d’Abruzzo pasta is made with the finest quality grains blended with pure mountain spring water, extruded through bronze dies and slowly air-dried, creating its signature rough texture that holds sauce beautifully.
Cannolicchi are typical razor shells from clams of the Adriatic Sea. This short tube pasta mimics that shape. It is a tight, twisted flat strip of pasta with edges that keeps its beautiful shape once cooked, capturing the sauce in the middle.
Serve with clams, mussels or any shellfish sauce. Use in fish soups instead of crostini or potatoes. Also wonderful with pesto and string beans cut the same length as the short tubes.
Ingredients: Durum Wheat Semolina, Water.
Product of Italy
1.1 lb tray
We can thank Rolando Beramendi for bringing fregola sarda to the United States; he shares the story in the headnote for Cold Fregola Sarda Salad (p. 202). He shares a tip for cooks, "My only suggestion: Do as they do in Sardinia, and keep it simple."
“A cool substitute for Israeli couscous is fregola, a Sardinian version that’s toasted and full of flavor with a more rustic texture.” Try it in Fennel Two Ways with Mussels and Couscous (p. 158) or as a side with Braised Eggplant with Lamb with Yogurt and Spiced Green Sauce (p. 240).