Ingredients:
2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon saffron threads
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:
Preheat oven to 400 F.
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.
Servings: 2
Time preparation: 20 min.
Time total: 50 min.