Soupy noodles with coconut milk and clams (by Dabiz Muñoz)

I love the recipe today! One of our favorite cooks, Dabiz Muñoz, gave us this fabulous recipe during the pandemic: soupy noodles with coconut milk and clams. It is a simply spectacular dish because it is tremendous, delicious, full of flavor and nuances, and it is super easy to prepare. It takes little time and is not expensive.

It has a lot of ingredients that, combined, give a spectacular result: coconut milk, lime, piparras (the star ingredients) and an original touch of coffee.

We have made some small modifications to the original Dabiz recipe:

• we used noodles, but you can use another type of long pasta. In fact he, in his original recipe, used spaghetti.
• Another small change is that we have used already fried onion (the kind they sell in cans) and he fried his own onion. We have opted for this faster option because it was more comfortable for us.
• We have added more amount of liquid by increasing the amount of coconut milk and fish broth. The taste of the broth seemed so delicious to us that we could not resist making more.

Soupy noodles with coconut milk and clams (by Dabiz Muñoz)

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One of our favorite cooks, Dabiz Muñoz, gave us this fabulous recipe during the pandemic: soupy noodles with coconut milk and clams. It is a simply spectacular dish because it is tremendous, delicious, full of flavor and nuances, and it is super easy to prepare. It takes little time and is not expensive.

• Irene Arcas

• Kitchen: Modern
• Recipe type: pasta
• Calories: 350
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 200g of noodles
• 4 cloves of garlic
• 6 shallots
• 1 tablespoon of homemade fried tomato
• 1/2 glass of white wine
• 1/2 glass of manzanilla wine (optional)
• 800 g coconut milk (2 cans)
• 400 g of fish broth
• 10 piparas
• 700 g of clams
• 1 lime (we will use half for juice and the other half for the chopped segments)
• 1/4 teaspoon ground coffee
• some aromatic herb such as tarragon, chives, coriander...
• fried onion to decorate
• olive oil
• hot, sweet paprika or chili flakes

Preparation

1. Cook the noodles in plenty of salted water for 1 minute less than the package indicates. This is because we need them to be very al dente because later they will finish cooking in the coconut milk broth.

2. In a large pot, add 4 tablespoons of olive oil and fry the minced garlic and shallot. When they are transparent and slightly golden, add the wines and let them evaporate for 1 minute.

    

3. Add the coconut milk, and the fish broth. We remove and leave cook over low heat 10 minutes. 

4. We taste for salt and rectify if necessary. Now add the juice of 1/2 lime, the thickly sliced ​​piparras, the noodles and the clams and let it boil 1 minute.

5. Finish the dish by decorating it: add the fried onion, the sliced ​​1/2 lime wedges (each wedge cut in half), the aromatic herb, the coffee sprinkled with your fingers (it has to be just a tiny pinch), a little of olive oil and paprika.