Fideos con Almejas

Name: Fideos con Almejas
Yield: Serves four to six
Cuisine: Spanish
Ingredients: 1 garlic clove, finely chopped; 1 large Spanish onion, chopped; 30 ml/2 tbsp olive oil; 120 ml/4 fl oz/½ cup anis spirit, such as Ricard or Pernod; 1 kg/2¼ lb clams, cleaned; 750 ml/1¼ pint/3 cups fish stock; 2 large ripe tomatoes; 120 ml/4 fl oz/½ cup dry white wine, such as Torres Viña Sol; 120 ml/4 fl oz/½ cup dry white wine, such as Torres Viña Sol; 120 ml/4 fl oz/½ cup anis spirit, such as Ricard or Pernod; 120 ml/4 fl oz/½ cup anis spirit, such as Ricard or Pernod; juice of ¼ lemon; 300 g/11 oz spaghetti, broken into 5cm/2in lengths; 1 fennel bulb, sliced in thin strips; 30 ml/2 tbsp chopped fresh parsley; salt and ground pepper; salt and ground pepper; fennel fronds or fresh dill, to garnish; fennel fronds or fresh dill, to garnish

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Pasta the east coast way, fideos are lengths of spaghetti, shorter than a finger. This sensational dish is rather like paella made with pasta - just as nice, and a great deal easier. It is popular along the Mediterranean coast - the Levante and the South around Malaga. The milky flesh of clams contrasts wonderfully with the firmer pasta and fennel.

Ingredients

Europe
Spain
Málaga
Pasta
Fish course
Pescatarian

Fideos con Almejas

Ingredients

Method

Photos