| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | January 199 | 1 | Servings |
INGREDIENTS
| 2 | c | Chicken broth |
| 3/4 | c | Dry white wine |
| 1/2 | t | Crumbled saffron threads |
| 3 | T | Olive oil |
| 6 | oz | Fideos, thin Spanish |
| noodles in coils | ||
| or thin spaghetti | ||
| either pasta broken | ||
| into 2-inch lengths | ||
| 6 | Shrimp, 16 to 20 per | |
| pound shelled | ||
| 6 | Sea scallops | |
| 6 | New Zealand cockles or | |
| Manila clams scrubbed | ||
| 1/2 | A, 9-ounce package | |
| frozen artichoke | ||
| hearts thawed | ||
| 1 | t | Minced fresh chives |
INSTRUCTIONS
Preheat oven to 400F. 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. Gourmet January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1036
Calories From Fat: 398
Total Fat: 45g
Cholesterol: 52.9mg
Sodium: 2524.7mg
Potassium: 3606.1mg
Carbohydrates: 102.2g
Fiber: 45.9g
Sugar: 3.1g
Protein: 45.2g