Spaghetti and Clams in A Skillet

This pasta dish combines three influences: the Spanish-Mediterranean pasta paella called fideuá, Italian spaghetti alle vongole (with clams), and superchef Ferran Adrià, who featured this recipe in his cookbook Cocinar en Casa. Adrià says that the clever idea of cooking pasta in a skillet with a flavorful liquid that it absorbs was suggested to him by Moreno Cedroni, a hyper-creative Italian chef (and himself an Adrià acolyte). Lightly toasted and full of marine flavors