10 oz Thick spaghetti or buccatini
2 tbsp Olive oil
1 medium Onion, finely chopped
2 Cloves garlic, minced
3 large Ripe tomatoes, peeled, seeded and flnely chopped
1 tsp Sweet paprika
12 small Clams or mussels, scrubbed under cold water
6 oz Shrimp, peeled and deveined
6 oz Scallops (large ones cut into quarters, small ones cut in half or left whole)
8 oz Monkfish or other firm white fish, cut on the diagonal into 1/2-inch slices
2 1/2 -(up to)
3 cup Fish or chicken stock or bottled clam broth, or as needed
1/4 tsp Saffron threads, soaked in:
1 tbsp Warm water
Salt, freshly ground black pepper
2 tbsp Chopped fresh parsley for garnish
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Holding few strands at a time, break pasta into 1-inch pieces and set aside.
Heat oil in paella pan or large skillet. Add onion and garlic and cook over medium heat until soft and translucent but not brown, about 4 minutes. Add tomatoes and paprika and cook until all liquid has evaporated, about 5 minutes.
Stir in clams, shrimp. scallops and monkfish and saute 1 minute. Add 2-1/2 cups fish stock and saffron and bring to boil. Stir in pasta and return to boil. Reduce heat and gently simmer until pasta is cooked, 15 to 20 minutes, stirring occasionally.
If mixture dries out too much before pasta is completely cooked, add remaining stock. Add salt and pepper to taste. Sprinkle with parsley and serve at once. Makes 4 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
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