Recipe

Seafood Capellini With Saffron Recipe

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Ingredients

lemon wedges, for serving .
fresh ground pepper .
2 c chicken stock or low sodium chicken broth .
1 serrano chili, with seeds, minced .
4 garlic cloves, minced .
14 oz sliced tomatoes, drained .
6 tbsps extra-virgin olive oil .
2 tbsps flat leaf parsley, minced .
6 oz capellini, broken into 3-inch lengths (boiled for 3-6 mins or until soft but not fully cooked) .
1 pinch saffron threads .
kosher salt .
1 lb monk fish or other firm white fish such as halibut, trimmed & cut into 8 pieces .
1 tsp hot paprika .
1 lb shelled & deveined jumbo shrimp (8 shrimp) .
8 oz clam juice (1 c)

Directions

Step #1 In a large skillet, heat 3 tbsps of the olive oil over moderately high heat.
Step #2 Spice up the shrimp & monkfish with salt & pepper & add to the skillet.
Step #3 Cook for 6 mins, turning once, until barely opaque throughout.
Step #4 Transfer to a plate.
Step #5 In the same skillet, heat the remaining 3 tbsps of olive oil over moderate heat.
Step #6 Add the tomatoes & cook for 3 mins.
Step #7 Stir in the garlic, 1 tbsp of the parsley, the serrano chile & the paprika.
Step #8 Add the chicken stock, clam juice & saffron, season this with salt & bring to a boil.
Step #9 Add the capellini & cook, stirring every once in awhile, until the pasta is has absorbed most of the sauce, about 5 mins.
Step #10 Return the shrimp & monkfish to the skillet along with any accumulated juices & toss well.
Step #11 Transfer the pasta to bowls & garnish with the remaining 1 tbsp of parsley.
Step #12 Serve with lemon wedges.
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