Recipe for: Clam and Longanisa Fideo
|⅓ cup||toasted fideo|
|1 oz.||chicken stock|
|1 oz.||white wine|
|½ tsp||garlic, chopped|
|15 to 17||Manila clams|
|½||lemon, for squeezing|
|1 Tbsp||saffron aioli|
|1 oz.||cooked longanisa|
1. In an eight-inch, flat-bottomed, ovenproof pan, add fideo, chicken stock, white wine, sofrito, and chopped garlic. Bring to a simmer, and cook for about six minutes.
2. Place clams in fideo with shell facing up. Cook until clams open up and release their liquid.
3. Once clams are fully cooked, garnish with lemon juice, saffron aioli, cooked longanisa, dill, cilantro, and parsley.