Espaguetis Con Almejas (or Spaghetti and Clams In A Skillet) is a Spanish-Mediterranean pasta paella. I like the simplicity of this fantastic recipe from Ferran Adria, the super chef from Spain. The noodles are lightly toasted in olive oil before the rest of the fresh ingredients are added. This method gives the noodles a smokey and flavorful aroma. If Fideo noodles are not available, then you can consider using thin spaghetti or traditional German egg pasta. The other substitute you can consider is to use chicken or even vegetables instead, if clams or fresh shell fishes are not your cup of tea. It will taste just as good. Try it!
Recipe adapted from The New Spanish Table by Anya Von Bremzen
Espaguetis Con Almejas~ Spaghetti and Clams In A Skillet
3 Tbsp Extra-Virgin Olive Oil
12-oz/350 g Fideo Noodles or thin Spaghetti, broken into large pieces
4 Medium-Size Garlic, minced
1 Medium-Size Pinch of Crushed Red Pepper Flakes, or more to taste
3 Cups Bottled Clam Juice, diluted with 1 Cup Water
3 Dozen Littleneck Clams or Manila Clams, scrubbed
¼ Cup Finely Chopped Fresh Flat-Leaf Parley
Heat the olive oil in a large deep skillet with tight fitting lid over medium heat. Add the noodles and cook, stirring constantly, until golden brown, 3 to 5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Add diluted clam juice and bring to a boil. Season with salt to taste, cover the skillet, and cook until the pasta is barely al dente, about 8 minutes. Add the clams, nestling them into the pasta, cover the skillet, and cook until the pasta is al dente and the clams have opened, 4 to 7 minutes longer, adding a few tablespoons of water if the pasta looks dry. Discard any clams that haven’t opened, stir in the parsley, and serve at once.