Fideua with alioli

Originating in Valencia in southern Spain, fideua is a variation of paella, made with short, thin noodles called fideos instead of rice.


Ingredients

•  1kg clams (vongole)
•  1kg pipis
•  6 cloves garlic, 5 thinly sliced, 1 finely chopped
•  1/4 cup (60ml) lemon juice
•  2 egg yolks
•  2 cups (500ml) light olive oil
•  400g spaghetti, broken into thirds
•  1/4 teaspoon saffron threads
•  1 teaspoon smoked paprika
•  1 teaspoon sweet paprika
•  2 long red chillies, seeded, thinly sliced
•  2 cups (500ml) dry white wine
•  1/4 cup coarsely chopped flat-leaf parsley
•  1/4 cup (60ml) extra virgin olive oil

Method 

Step 1
Rinse clams and pipis thoroughly under cold running water. Place in a large container, cover with cold water and refrigerate overnight.
Step 2
For alioli, process finely chopped garlic, lemon juice and egg yolks in a food processor until smooth. With motor running, add 1 1/2 cups (375ml) light olive oil, a few drops at a time, then in a slow, thin steady stream until mixture is thick and creamy. Season with salt and ground white pepper. Refrigerate until required.
Step 3
Drain seafood and rinse again under cold running water. Bring 1.5 litres water and 3 teaspoons sea salt to the boil in a large saucepan over medium-high heat. Add clams and pipis and cook, covered, for 5-7 minutes or until opened. Drain. Reserve 3 cups (750ml) stock. Discard or freeze remaining stock.
Step 4
Heat remaining light olive oil in a 35cm paella pan or large, deep frying pan. Add spaghetti and cook over medium heat for 5-7 minutes or until lightly toasted. Add sliced garlic, saffron, paprikas and chilli, and cook for a further minute. Add wine, then cook for 3 minutes or until evaporated. Add reserved stock and cook for 10-12 minutes or until liquid is absorbed and pasta is al dente. Stir in seafood, parsley and extra virgin olive oil. Serve fideua with alioli.


Notes

Pipis and clams need to be purged of sand before cooking. It's a good idea to ask your fishmonger if they've done this for you. If not, soak them overnight in cold water. Cheat's alioli: Alioli, the Spanish version of aioli, is a garlic-fl avoured emulsion sauce, similar to mayonnaise. For an easy substitute, combine good-quality whole-egg mayonnaise with chopped garlic and a squeeze of lemon juice.

Source:

http://www.taste.com.au/recipes/14831/fideua+with+alioli