Spaghetti with broth, recipe by David Muñoz 🍜

From the 6 shallots, cut 4 of them very finely and fry in a frying pan with EVOO until they are toasted, remove from the oil and put it on kitchen paper to absorb the oil. The oil where we have fried the shallots we reserve it for later use.

Boil the water and add the pasta and cook according to the instructions of the brand.

In a separate pot, fry the garlic cut into small pieces and then add the other 2 shallots that have also been chopped.

When the garlic and shallots are golden brown, add a spoonful of tomato sofrito and 1 glass of white wine. If you have manzanilla wine, it would be better and the quantities would be half white and half manzanilla.

When the wine has evaporated, add the coconut milk and the fish stock. The amount of fish stock should be half the amount of coconut milk.

Bring to the boil and when the pasta is al dente, drain and add the pasta to the pot containing the sauce with the coconut milk and fish stock. Add the pickled peppers in vinegar cut in small pieces.

Add the clams (they can also be mussels, clams, Galician clams...). Move the pot and cover. Turn off the heat and let the clams open.

Cut the lime into wedges, without the skin. Set aside.

In the AOVE where we have fried the shallots, we introduce a teaspoon of paprika. Heat over high heat without letting it stick or burn. Remove and set aside.

When the clams have opened, add the lime, the fried shallot, a dash of EVOO with paprika, sprinkle a pinch of coffee on top (without overdoing it) and some tarragon leaves, if it is fresh the better.