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
1 kg clams, soaked to remove grit60 ml (¼ cup) olive oil350 gm spaghettini, broken into thirds1garlic clove, very thinly sliced1 tsp smoked paprika1 tsp sweet paprika¼ tsp saffron threads400 ml fino sherry¼ cup coarsely chopped flat-leaf parsleyExtra-virgin olive oil and aïoli, to serve
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).
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.
Scatter fideuà with parsley, drizzle with extra-virgin olive oil and serve with aïoli.