Paella-Style Shellfish Pasta

Name: Paella-Style Shellfish Pasta
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

10 ingredients

5 steps

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 saute 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.