TOAD: January 20th, 2007: Last week on Bravo’s Top Chef, Ilan created a dish that immediately grabbed Karen and my attention, called fideos. Last night we set out to make the dish ourselves. Armed with a pound and a half of clams, capellini pasta, cauliflower, saffron, heavy cream and garlic, we were well on our way.
Ultimately, while the dish was good, there was some dissapointment: not enough payoff in regards to clams (we even increased the recommended dosage from 1lb to 1.5lb and it still felt like we were hunting the whole time) and too much cream (when you’re not used to ingesting cream-heavy dishes, they can really do a number on your post-meal enjoyment). On the upside, the roasted capellini might provide a more interesting base to paella than rice and we might give that a shot someday (since paella is filled with nothing but payoff!)
Above, you can get a look at our finished product.
