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Fideuà with clams

Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It's typically made with short, thin noodles known as fideos, but we've used broken-up spaghettini.

You'll need

1 kg clams, soaked to remove grit 60 ml (¼ cup) olive oil 350 gm spaghettini, broken into thirds 1 garlic clove, very thinly sliced 1 tsp smoked paprika 1 tsp sweet paprika ¼ tsp saffron threads 400 ml fino sherry ¼ cup coarsely chopped flat-leaf parsley Extra-virgin olive oil and aïoli, to serve


  • 01
  • Bring 1 litre water and 1 tsp sea salt to the boil in a large saucepan over medium-high heat. Add clams, cover and cook, shaking occasionally, until clams open (3-5 minutes). Drain, reserving 750ml stock and clams separately (freeze remaining stock for another use).
  • 02
  • Meanwhile, heat olive oil in a 35cm-diameter paella pan or large frying pan. Add spaghettini and stir over medium heat until lightly toasted (5-7 minutes). Add garlic, paprikas and saffron and cook for a further minute. Add sherry, simmer until almost absorbed (2-3 minutes), then add reserved stock and simmer until liquid is absorbed and pasta is al dente (10-12 minutes). Add clams in the last minute of cooking to reheat.
  • 03
  • Scatter fideuà with parsley, drizzle with extra-virgin olive oil and serve with aïoli.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2016

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