Authentic recipe of the coastal towns. Tasty noodles with clams.
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- Опубліковано 8 вер 2024
- Authentic recipe from the coastal towns of Galicia. Noodles with clams as they were made in the old days. Really simple recipe, without strange ingredients and without complicated preparations.
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▶️ What ingredients do I need for this recipe?
Fresh clams, 500 g.
4 ripe tomatoes.
1 onion.
1 clove garlic.
Noodles, 250 g.
Olive oil.
Bay leaf, saffron, sweet paprika, fresh parsley.
▶️ How to make noodles with clams.
Before cooking the clams, it is necessary to put them in salted water for at least 2 hours. In this way, the clams will release sand and other impurities that they may have.
The proportion of salt is 40 g for a liter of water and always cold.
The next step is to open the clams. Pour into a pot and add half a glass of white wine, half a glass of water and a bay leaf. They will take about 5-6 minutes to open. Reserve the shellfish and broth for later.
We start the stew by scalding the tomatoes to remove the skin.
Put the minced garlic and onion in a saucepan and cook for a few minutes. Add a tablespoon of chopped parsley and the diced tomatoes, half a teaspoon of sweet paprika, salt and a ladle of the clam broth. Cook over low heat for 15 minutes.
Dissolve a pinch of saffron in half a glass of lukewarm water and leave to rest.
After 15 minutes, add the noodles, the saffron and cover with the clam broth.
The stew may need more water, this depends on the type of noodles used and whether you want a brothier or drier stew.
Cook the noodles for the time indicated on the package, correct with water and salt if necessary.
Finally add the clams and turn off the heat, they will warm up with the residual heat.
Serve immediately or the stew may thicken more than necessary.
I hope you enjoy this recipe as much as I do.
Thank you thank you thank you.
Me encantan unas buenas almejas con fideos, riquísima receta! Gracias 🙏🙏
Muchas gracias!!!
Exquisito y sencillo. No se puede pedir más. Gracias.
Muchas gracias. La verdad es algo muy frecuente en la cocina tradicional, bien sencilla.
Buenísima receta.
Como cualquiera de tus recetas. Gracias.
Eres muy amable, gracias!
Merci. Ça l'air bon. Bon week-end
C'est toujours un plaisir de te lire, tu es gentille. Merci beaucoup!!
Πολύ όμορφο φαγητό συγχαρητήρια
🙏🙏🙏💙💙💙
Que buena pinta. Gracias por la receta. 😊
🥰🥰🥰 Gracias a ti, bonita ❤️
Minunata doamna mersi❤❤❤❤❤❤
🙏🙏🙏🌹🌹🌹
Aquí tenemos por fin!!! Qué recuerdos de infancia
Gracias por la receta 👏👏👏
¡Siempre es un placer compartir! Gracias.
Que rico me encanta
Muchísimas gracias!
شكرا لك احب وصفات الأسماك بطريقتك الخاصة شكرا
😃😃🙏🙏❤️
Riquísimo plato.Gracias guapa 😋🤗❤️
Gracias 😊
Wonderful and yammy dish 😍
Thank you ❤️❤️❤️
Looks so delicious 😋😋
🙏
Te lo dico…abbiamo la stessa modalità nel preparare il cibo…secondo me ci hanno separate alla nascita….ma vieni in Italia così ti conosco di persona…sei ultra brava 😊
Grazie per le gentili parole. Mi piacerebbe molto visitare l'Italia e portare i miei figli! Chissà..... nel frattempo continuerò a cucinare con l'illusione di poter ispirare tante persone.
Bueno, como siempre, mi agradecimiento por tu receta. Yo cocino las almejas, chirlas y berberechos, con un chorrito de agua, nunca ponía mitad vino, igual de agua. Lo haré como tú, desde ahora. Una pregunta, cómo limpias las almejas? Un saludo desde el Sur
Para limpiar las almejas, las dejo toda la noche en agua con sal, (30 g de sal por litro aprox) y dentro de la nevera, al día siguiente escurro y las lavo debajo del grifo. Con 2 horas también sueltan bastante. Prueba el vino, no reduzcas la cantidad de agua que usas porque parte del vino se evapora. Saludos!!!
👍👍🍀
🙏🥰🥰🥰
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