Cazuela de Fideos con Almejas (Spanish Clam Noodle Casserole)

• 3 tbsp Extra virgin olive oil
• 250 g Fideo noodles
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 4 cloves Garlic
• 400 g Tomato, ripe
• 150 ml Dry White Wine
• 900 ml Fish stock
• 1 kg Clams, fresh
• 1 medium Lemon
• 15 g Fresh parsley

1. Rinse the clams well, scrubbing the shells, and discard any that are cracked or stay open when tapped. Finely chop the onion, slice the garlic, and grate the tomatoes. Finely chop the parsley and cut the lemon into wedges.
2. Heat 2 tbsp of the olive oil in a cazuela or Dutch oven over medium heat. Add the fideo noodles and toast, stirring often, for 3 to 5 minutes until deep golden. Tip into a bowl and set aside.
3. Add the remaining 1 tbsp olive oil to the pot, then cook the onion with a pinch of the fine sea salt for 5 to 7 minutes until softened. Stir in the garlic and cook for 30 to 60 seconds until fragrant. Add the grated tomato and simmer for 6 to 8 minutes until slightly reduced and jammy.
4. Pour in the dry white wine and simmer for 2 minutes to cook off the raw alcohol. Add the fish stock and bring to a lively simmer. Taste and season with a little more fine sea salt if needed.
5. Stir in the toasted fideo noodles, then add the clams and cover. Simmer for 6 to 10 minutes, shaking the pot once or twice, until the clams have opened and the noodles are just tender. Discard any clams that do not open.
6. Take off the heat and scatter over the fresh parsley. Serve straight from the pot with lemon wedges for squeezing over at the table. If you like, finish with an extra drizzle of extra virgin olive oil from the bottle.

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