Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
2 cups chicken broth
3/4 cup dry white wine
1/2 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 large shrimp (16 to 20 per pound), shelled
6 large sea scallops
6 New Zealand cockles or Manila clams, scrubbed
1/2 of a 9-ounce package frozen artichoke hearts, thawed
1 teaspoon minced fresh chives
Preparation
Step 1
Preheat oven to 400°F.
Step 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.
Step 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.
Step 4
Sprinkle pasta with chives.
