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

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.