INGREDIENTS

INSTRUCTIONS

Put a kettle of water on to boil for cooking linguine.
In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes,
and salt and pepper to taste. Heat a 12-inch non-stick skillet over
moderately high heat until hot enough to make drops of water scatter and
saute shrimp in 2 batches until golden and cooked through, 1 to 2 minutes
on each side, transferring as cooked to a plate.
To skillet add wine and boil until most is evaporated. Add remaining 1/2
teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and
salt and pepper to taste and cook over moderate heat, stirring, until onion
is softened. In a bowl whisk together tomato paste and chicken broth and
add to skillet with fennel and bell pepper. Simmer mixture, covered, until
fennel is tender, about 10 minutes.
In a very small bowl or ramekin combine hot water and saffron.
While fennel mixture is simmering, add salt to taste and linguine to
boiling water and cook until al dente. Drain linguine well in a colander
and return to kettle. Toss linguine with saffron mixture until evenly
coated and keep warm.
To simmering fennel mixture add tomatoes and fish stock and simmer 2
minutes. Add shrimp and spinach and cook, covered, until just heated
through until spinach is slightly wilted, 1 to 2 minutes. To pasta add
vegetable mixture, parsley, and salt and pepper to taste and toss well.
Serves 4.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 1613 Calories (kcal); 24g Total Fat; (13% calories from fat);
114g Protein; 225g Carbohydrate; 534mg Cholesterol; 1640mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 10 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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