Maybe Malaga Noodle Soup…?

17 Feb

Ok so I had 5 friends over for dinner tonight. It’s the first time I’ve cooked for any more than, well, me. So 5 people was an adventure. As I mentioned before, my friends and I are taking a trip to Spain in a couple of months, and those friends were some of the people coming over so I decided a Spanish meal was in order. I made Spanish omelettes but I knew for 5 people the portions would be small, so I wanted to make something else. It’s pretty much always soup weather in Ireland, so I decided to try a Spanish soup. Since we’re going to Malaga, Malaga noodle soup seemed like the perfect idea! Don’t get me wrong, it tasted really good…I’m just not sure what exactly I made. It was really odd. Yummy, but strange.

Ingredients: if it’s in parentheses I didn’t use it because either I didn’t like it or I was too lazy to go looking for it in the store

  • (2 lbs (1 kg) little neck clams)
  • 2 medium potatoes
  • 2 ripe tomatoes..I used half a can of chopped tomatoes because I can’t cut ripe tomotoes to save my life
  • 1 white or yellow onion
  • 3 medium cloves garlic
  • 1 sweet green pepper
  • 3-4 Tbsp olive oil
  • 5 oz (142 gr) spaghetti or fideos
  • 8 oz (250 ml) white wine
  • 25 oz (750 ml) water
  • salt to taste
  • (peeled almonds)
  • (3-4 saffron threads)

Instructions:

1. Use a big enough pot to hold everything. Otherwise this happens:

20130217-110700.jpg

Disaster waiting to happen.

2. Peel and cut potatoes in squares (I don’t think the particular shape matters too much, just don’t put the potato whole and you should be good.) Peel and chop the onion and garlic. De-seed and cut pepper into strips.

3. Pour a few tablespoons olive oil into a large pot and heat on medium. Sauté the onions and garlic until translucent, then add the potato and pepper and continue to sauté for 5 minutes.

Pro tip 1: I got lazy waiting for the onions to go translucent.. ok maybe more accurately, I was entertaining and the more wine I had the less I cared, my point being I don’t think it’s crucial they’re translucent before you add it, just a guideline for how long to sauté them before you add more. You’re gonna be cooking this thing for a while so don’t freak out if it’s not perfectly translucent. Wine helps with that.

4. Lower heat and add the tomato chunks and cook for another 10 minutes or so.

5. Break spaghetti noodles into short lengths and add to vegetables, along with the rest of the wine and water. Adjust salt to taste.

6. Simmer on low heat for 10-15 minutes

Pro tip 2: I simmered this for a lot longer than that, partly because I was busy cooking something else too and I forgot about it, partly because I let it cook until the potatoes were tender to cut/eat.

I left out the instructions for the ingredients I didn’t use- if you want to try it with clams/almonds and whatnot, the original recipe can be found here

Anyways, it was not what I expected, but it tasted good. And hey, at the end of the night we had no leftovers, empty plates and even more empty wine bottles. A successful night in my books!

20130217-110709.jpg

Don’t judge a book by it’s cover. It was actually delicious.

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