Paella-Style Shellfish Pasta
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
47
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
Chicken Broth3 cup
White Wine (dry)3 tbsps
Olive Oil6 large
Sea Scallops1 tsp
Chives (minced fresh)Directions:
1
Keep mixture at a simmer
2
Preheat oven to 400°F
3
In a saucepan bring broth and wine to a boil and stir in saffron
4
In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes
5
Pour simmering broth mixture over pasta and simmer 5 minutes
6
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
7
Preheat oven to 400°F
8
In a saucepan bring broth and wine to a boil and stir in saffron
9
Keep mixture at a simmer
10
In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes
11
Pour simmering broth mixture over pasta and simmer 5 minutes
12
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
13
Sprinkle pasta with chives
14
Sprinkle pasta with chives