Paella-Style Shellfish Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This was delicious, quick to prepare, and surprisingly suitable for guests. I must suggest adding clam juice to the broth/wine mixture, as it ties it all together beautifully. My artichokes got a bit mushy, but they were jarred, so perhaps frozen would hold their shape better. My personal taste preference leans toward a bit of garlic, despite authenticity issues, so next time I make it I'll throw a few whole cloves in while it's baking. Very tasty; I highly recommend! Enjoy. Ingredients:
2 cups chicken broth |
3/4 cup dry white wine |
1/2 teaspoon saffron thread |
3 tablespoons olive oil |
6 ounces fideos (thin spanish noodles in coils) or 6 ounces thin spaghetti, either pasta broken into 2-inch lengths |
6 large shrimp, shelled (16 to 20 per pound) |
6 large sea scallops |
6 clams, scrubbed |
4 ounces frozen artichoke hearts, thawed |
1 teaspoon chives |
Directions:
1. Preheat oven to 400°F.
2. In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
3. Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
4. Sprinkle pasta with chives.
5. Serves 2.
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