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Paella-style Shellfish Pasta

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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)
----------------------------------------------
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


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