Clam Fideos
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
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A Spanish-inspired soup with toasted fideos noodles, clams, and a smoky tomato broth. The noodles absorb the flavorful liquid, leaving a juicy base to slurp up.
Ingredients
- 6 oz fideos noodles or angel hair pasta broken into 1- to 2-inch lengths
- 3 tbsp extra-virgin olive oil divided
- 1 medium fennel bulb trimmed, cored, and thinly sliced
- 1 small yellow onion finely chopped
- Kosher salt and freshly ground black pepper
- 3 garlic minced
- 1 tbsp tomato paste
- smoked paprika
- 1 can fire-roasted tomatoes drained and juices reserved
- 2 1/4 cup chicken or vegetable broth
- 1/4 cup dry white wine
- 1 lb Manila or littleneck clams cleaned
- 1/4 cup fresh parsley roughly chopped
- Lemon wedges for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 224 mg
- Iron: 2.86 mg
- Magnesium: 41.1 mg
- Phosphorus: 189 mg
- Potassium: 682 mg
- Zinc: 1.39 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Kosher salt and freshly ground black pepper
- 1 tbsp tomato paste
- smoked paprika
- 2 1/4 cup chicken or vegetable broth
- 1/4 cup dry white wine
Prepare
- 6 oz fideos noodles or angel hair pasta, broken into 1- to 2-inch lengths
- 3 tbsp extra-virgin olive oil, divided
- 1 medium fennel bulb, trimmed, cored, and thinly sliced
- 1 small yellow onion, finely chopped
- Mince 3 garlic
- 1 can fire-roasted tomatoes, drained and juices reserved
- 1 lb Manila or littleneck clams, cleaned
- 1/4 cup fresh parsley, roughly chopped
- Lemon wedges, for serving
Let's Cook
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Step 1.
In a 10-inch skillet, toss the fideos noodles or broken angel hair pasta with 1 tablespoon of the olive oil. Toast over medium heat, stirring often, until browned and nutty smelling, 3 to 5 minutes. Transfer to a large bowl or plate.
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Step 2.
Add the remaining 2 tablespoons olive oil to the same skillet over medium heat. Add the sliced fennel and chopped onion and cook until softened and beginning to brown, 7 to 9 minutes. Season to taste with salt and pepper.
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Step 3.
Stir in the minced garlic, tomato paste, and smoked paprika and cook until fragrant, about 1 minute. Add the drained fire-roasted tomatoes (reserve the juices) and cook until the mixture is somewhat dry, 2 to 3 minutes.
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Step 4.
Add the chicken or vegetable broth, dry white wine, and reserved tomato juice to the skillet. Bring to a boil and carefully stir in the toasted pasta. Reduce to a simmer and cook, uncovered, stirring occasionally, for 8 minutes.
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Step 5.
Add the cleaned clams to the skillet, cover, and continue to cook until the pasta is al dente and the clams have opened, 2 to 3 minutes more. Discard any unopened clams. Stir in the chopped fresh parsley. Let cool for 5 minutes before serving with lemon wedges for squeezing.
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