"Fideua" with barnacles, clams and wild asparagus

50 min
Type of dish: Shellfish, Pasta
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Barnacles 0.1 kg
Clams 0.2 kg
Chives 5.0 g
Fumet 0.25 l
Onion 0.017 kg
Green leek 0.167 ud
Parsley 0.0 g
Fish heads and bones 0.067 kg
Water 0.25 l
Onion 0.027 kg
Carrots 0.007 kg
Leek 0.053 ud
Tomato 0.027 kg
Prawns 0.013 kg
Rice 0.008 kg
Fumet 0.2 l
Brandy 0.007 l
Table salt 1.0 g

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.


  • 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)
Fiber 7.47 g
Saturates 3.29 g
Monounsaturated fatty acids 14.22 g
Polyunsaturated fatty acids 3.37 g
Cholesterol 5.33 mg
Calcium 122.44 mg
Iron 4.19 mg
Zinc 2.03 mg
Vitamin A 123.62 ug
Vitamin C 29.96 g
Folic acid 122.91 ug
Salt (Sodium) 1048.83 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.