Paella-style shellfish pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth |
| ¾ | cup | Dry white wine |
| ½ | teaspoon | Crumbled saffron threads |
| 3 | tablespoons | Olive oil |
| 6 | ounces | Fideos; (thin Spanish |
| ; noodles in coils) | ||
| ; or thin spaghetti, | ||
| ; either pasta broken | ||
| ; into 2-inch lengths | ||
| 6 | larges | Shrimp; (16 to 20 per |
| ; pound), shelled | ||
| 6 | larges | Sea scallops |
| 6 | New Zealand cockles or Manila clams; scrubbed | |
| ½ | A; (9-ounce) package | |
| ; frozen artichoke | ||
| ; hearts, thawed | ||
| 1 | teaspoon | Minced fresh chives |
Directions
Preheat oven to 400F.
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 saute uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
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.
Sprinkle pasta with chives.
Serves 2.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.