Seafood Capellini With Saffron

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 tablespoons extra virgin olive oil
• 1 lb shelled and deveined jumbo shrimp (8 shrimp)
• 1 lb monkfish or 1 lb other firm fish such as halibut, trimmed and cut into 8 pieces
• kosher salt
• fresh ground pepper
• 14 ounces diced tomatoes, drained
• 4 garlic cloves, minced
• 2 tablespoons flat leaf parsley, minced
• 1 serrano chili, with seeds, minced
• 1 teaspoon hot paprika
• 2 cups chicken stock or 2 cups low sodium chicken broth
• 8 ounces clam juice (1 cup)
• 1 pinch saffron thread
• 6 ounces capellini, broken into 3-inch lengths (boiled for 3-6 minutes or until soft but not fully cooked)
• lemon wedge, for serving

Recipe

• 1 in a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. season the shrimp and monkfish with salt and pepper and add to the skillet. cook for 6 minutes, turning once, until barely opaque throughout. transfer to a plate.
• 2 in the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. add the tomatoes and cook for 3 minutes. stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika. add the chicken stock, clam juice and saffron, season with salt and bring to a boil. add the capellini and cook, stirring occasionally, until the pasta is has absorbed most of the sauce, about 5 minutes. return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. serve with lemon wedges.