| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 3/4 |
c |
Dry white wine |
| 1/2 |
ts |
Crumbled saffron threads |
| 3 |
tb |
Olive oil |
| 6 |
oz |
Fideos; (thin Spanish |
|
|
; noodles in coils) |
|
|
; or thin spaghetti, |
|
|
; either pasta broken |
|
|
; into 2-inch lengths |
| 6 |
lg |
Shrimp; (16 to 20 per |
|
|
; pound), shelled |
| 6 |
lg |
Sea scallops |
| 6 |
|
New Zealand cockles or Manila clams; scrubbed |
| 1/2 |
|
A; (9-ounce) package |
|
|
; frozen artichoke |
|
|
; hearts, thawed |
| 1 |
ts |
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
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