Total Time
Prep 20 mins
Cook 30 mins

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 Nutrition


  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.
Most Helpful

This was so beyond words good!!!! I know because I just spent minutes trying to find the right words - only to discover that I'm out of superlatives to describe this. TRY IT, YOU'LL LOVE IT!!!

Kymmarie September 11, 2005