Paella-style shellfish pasta

Yield: 1 servings

Measure Ingredient
2 cups Chicken broth
¾ cup Dry white wine
½ teaspoon Crumbled saffron threads
3 tablespoons Olive oil
6 ounces Fideos; (thin Spanish
\N \N ; noodles in coils)
\N \N ; or thin spaghetti,
\N \N ; either pasta broken
\N \N ; into 2-inch lengths
6 larges Shrimp; (16 to 20 per
\N \N ; pound), shelled
6 larges Sea scallops
6 \N New Zealand cockles or Manila clams; scrubbed
½ \N A; (9-ounce) package
\N \N ; frozen artichoke
\N \N ; hearts, thawed
1 teaspoon Minced fresh chives

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

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