Paella-Style Shellfish Pasta

Submitted by BLUE ROSE

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 2

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.

Reviews

[kymgerberich]

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!!!