Fideo Recipe

Inspired by El Farol

Time40m

Serves4

Mussels, Clams, Chorizo Ibérico, Pasta, Spicy Tomato Sauce

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Ingredients

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Seafood

1 pound Mussels

1 pound Clams

Meat

6 ounces Chorizo Ibérico

Pasta

8 ounces Fideo pasta

Sauce

2 tablespoons olive oil

4 cloves Garlic, minced

1 teaspoon Crushed red pepper flakes

28 ounces Canned crushed tomatoes

to taste Celtic sea salt

1 tablespoon Fresh parsley, chopped

Garnish

1 whole Lemon wedges

Method

Preparation

Clean the seafood

Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt. Discard any that are open or damaged.

Slice the chorizo

Cut the Chorizo Ibérico into thin slices.

Cooking

Sauté the chorizo

In a large pot, heat olive oil over medium heat. Add the chorizo slices and cook until browned, about 3-4 minutes.

Add garlic and spices

Stir in minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.

Prepare the sauce

Add the canned crushed tomatoes and salt to the pot. Simmer for about 10 minutes to allow flavors to meld.

Cook the pasta

Add the fideo pasta to the sauce and stir to combine. Add water if necessary to ensure the pasta is covered. Cook according to package instructions, usually about 8-10 minutes.

Add seafood

Once the pasta is al dente, add the mussels and clams to the pot. Cover and cook for about 5-7 minutes, or until the shells open.

Finish and garnish

Remove from heat, stir in chopped parsley, and serve with lemon wedges on the side.