"Fideua" with barnacles, clams and wild asparagus
Ingredients for 5 portions
Calculate portions
Saffron
0.05 g
Barnacles
0.25 kg
Clams
0.4 kg
Wild asparagus
0.25 kg
Chives
5.0 g
Fumet
0.25 l
Sauce americaine
0.2 l
Table salt
3.0 g
Extra virgin olive oil
0.1 l
Patissiere flour
0.5 kg
Table salt
9.0 g
Water
0.165 l
Elaboration
For the pasta:
- Prepare fresh pasta made in a special machine using water infused with saffron.
- Form the noodles.
For the sauce:
- Make a wholesome but light American sauce.
- We need a little more fumet for the setup.
For the garnish:
- Cook the wild asparagus and barnacles separately in salted boiling water.
- Cool everything in iced water and then drain.
- Chop the asparagus into three pieces each.
HOW TO SERVE
- Open the clams with some fumet.
- Remove the outer skin of the barnacles.
- Cook the noodles English style and drain.
- Sauté the noodles with a little olive oil, add some americaine sauce and some fumet left over from the opening of the clams, and leave al dente.
- Add the barnacles, clams and wild asparagus, remove from the heat and let stand for a couple of minutes.
- Plate up in a neat way and giving a certain prominence to the clams and barnacles.
- We can sprinkle over chopped parsley or chives.
Nutritional information (1 portion)
Energy
652.65
kcal
Carbohydrates
91.84
g
Proteins
15.57
g
Lipids
22.73
g
Fiber
7.78
g
Saturates
3.31
g
Monounsaturated fatty acids
14.24
g
Polyunsaturated fatty acids
3.42
g
Cholesterol
8.36
mg
Calcium
140.78
mg
Iron
5.87
mg
Zinc
2.92
mg
Vitamin A
138.62
ug
Vitamin C
33.85
g
Folic acid
124.19
ug
Salt (Sodium)
1049.64
mg
Sugars
9.1
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed