Recipe

Sopa De Fideo With Mussels And Aoli Recipe

Add Step-by-Step Photos	Ebonyeyedenigma / All my dishes 1 year, 7 months ago Pasta takes on a wonderful toasty flavor when roasted in the oven or gently sautéed before cooking. Sardinian fregola, a small, round semolina pasta similar to Israeli couscous, is sold already toasted in Italian markets and specialty stores—and i... More Prep:10m Cook:20m Servings:4	Ebonyeyeden
	shellfish spanish colorful pasta

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Ingredients

3 pounds mussels, scrubbed and debearded

4 cups water

3 tablespoons olive oil

12 ounces spaghettini or other thin pasta, broken into 1-to 2-inch lengths

2 garlic cloves, minced

Red pepper flakes to taste

2 tablespoons minced fresh flat-leaf parsley

Aïoli Ingredients

3 or 4 garlic cloves

1/4 teaspoon coarse sea salt, plus more to taste

1 large egg yolk

1 teaspoon warm water, plus more as needed

1/4 cup olive oil

Juice of 1 lemon

Directions

Cook the mussels and make a mussel stock as per the directions for Quick Mussel Stock, using 3 pounds of mussels and 4 cups of water rather than the 2 pounds of mussels and 2 cups of water suggested in the stock recipe. After adding the mussels, cook them just until the shells open so they do not overcook. Strain the stock through a fine-meshed sieve and season. Remove most of the mussels from their shells and reserve; leave a few in the shell for garnish.

In a large sauté pan or skillet, heat the olive oil over medium heat until shimmering. Add the pasta and cook, stirring constantly, until golden, about 3 minutes. Add the garlic and a sprinkle of red pepper

flakes and cook until fragrant, about 1 minute.

Add the mussel stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the pasta is just al dente, about 10 minutes. Nestle the reserved mussels in the pasta, stir in the parsley, and heat through. There should be a bit of liquid left in the

pan; add a little water if the pasta is too dry. Serve with Aïoli alongside to stir in at the table.

Aïoli

Using a mortar and pestle, combine the garlic and the 1/4 teaspoon salt and grind to a smooth paste. You may continue using the mortar and pestle in the traditional manner or transfer the garlic paste to a bowl or food processor. Add the egg yolk and 1 teaspoon water and whisk or process until smooth. While whisking constantly, or with the machine running, slowly pour in the oil. Start with just a few drops at a time and, as the sauce begins to thicken, add the rest of the oil in a slow, fine stream. If the aïoli becomes too thick, thin with a bit of warm water. Stir in the lemon juice and salt to taste. Use now, or cover and store in the refrigerator for up to 2 days.

Mix seafood and meat together in this dish as you would for paella, or mix fish and shellfish to turn it into a sopa de mariscos. Stir in a spoonful of Aïoli at the end for a delicious finish if you like, but it isn't needed. Cappellini, angel hair, spaghettini, or vermicelli pasta

broken into 1-inch pieces all work well for this dish.

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