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
- In a deep, heavy skillet or kettle, heat oil over med.-high heat until hot but not smoking. Add fideos; sauté 2 min., or until golden. Transfer fideos to a bowl with a slotted spoon.
- In oil remaining in skillet, sauté garlic and onion 5 min. Stir in tomatoes; sauté 1 min. Add water, wine, and saffron; bring to a boil.
- Add fideos, clams, and mussels to boiling liquid. Boil, uncovered, 8-10 min., or until clams and mussels open and fideos are al dente. Stir in peas; cook 1 min. longer.
- Drain liquid and stir in tomato sauce and salt and pepper to taste; heat through.