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    Valencian Noddle Broth

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    Valencian Noddle Broth

    A traditional fideuà – a kind of pasta-laden answer to paella – is a flamboyant affair. This simpler version produces a more humble but still delicious supper. Use a deep frying pan and discard any clams that don’t close when tapped before cooking – and don’t eat any still closed after cooking.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 250g Vermicelli pasta nests, broken into 3cm long pieces
    • 3 tbsp olive oil
    • 3 garlic cloves sliced
    • 2 tsp sun dried tomato puree
    • 400g tin chopped tomatoes
    • 1 tsp Spanish (hot) paprika
    • 320ml chicken or fish stock, hot
    • 60g frozen petits pois
    • 300g white fish fillets, cubed
    • 200g clams, cleaned
    • chopped parsley to serve
    • 1 lemon in wedges


    1. Fry the broken pasta in 21/2 tbsp oil for about 5 minutes, stirring often, until golden. Remove to a large plate. Gently fry the garlic and tomato purée in the remaining oil for 1 minute, then stir in the tinned tomatoes and paprika; return the pasta to the pan. Mix thoroughly, then add the stock; season and simmer gently for 2 minutes.
    2. Stir in the petits pois, then place the fish and clams into the pasta; continue to simmer for 3 minutes, giving everything a couple of gentle stirs.
    3. Leave to rest for a minute or two before taking the pan to the table. Scatter with the chopped parsley; serve with the lemon wedges.

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