Shellfish Paella with Fideos
Pasta noodles take the place of rice in this mussel and clam dish.
4 tbsp. olive oil
12 oz. fideos (dried, coiled vermicelli noodles) or thin spaghetti
2 garlic cloves, minced
1 onion, chopped
4 plum tomatoes, diced
2 1⁄2 cups water
1 1⁄2 cups dry white wine
Pinch saffron threads
1 dozen small, hard-shelled clams
1 dozen mussels
2 cups blanched green peas
1 1⁄2 cups seasoned tomato sauce
Salt and pepper, to taste
1. In a deep, heavy skillet or kettle, heat oil over medium-high heat until hot but not smoking. Add fideos; saute 2 minutes, or until golden. Transfer fideos to a bowl with a slotted spoon.
2. In oil remaining in skillet, saute garlic and onion 5 minutes. Stir in tomatoes; saute 1 minute. Add water, wine, and saffron; bring to a boil.
3. Add fideos, clams, and mussels to boiling liquid. Boil, uncovered, 8-10 minutes, or until clams and mussels open and fideos are al dente. Stir in peas; cook 1 minute longer.
4. Drain liquid and stir in tomato sauce and salt and pepper to taste; heat through.