Papardelle with Shellfish and Saffron Broth

Menu Part: 
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A spicy and hearty seafood stew of shrimp, clams and scallops with fennel, saffron, chorizo, white beans and papardelle pasta.


7 tbsp. olive oil
2 bulbs fennel, chopped
2 carrots, chopped
3 stalks celery, chopped
2 onions, peeled and chopped
1 cup chopped yellow tomatoes
1⁄2 tsp. saffron threads
2 cups white wine
1 tbsp. tomato paste
4 qt. fish stock
Coarse salt, to taste
Ground white pepper, to taste
1 lb. chorizo, finely diced
1 lb. papardelle pasta
24 whole shrimp
30 manila clams
3 cups cooked white beans
18 bay scallops
2 tbsp. butter, softened
2 tbsp. chopped parsley


1. Heat 2 tbsp. oil in large saucepan. Add fennel, carrots, celery, 1 onion, and tomatoes; sauté 5 min., or until soft. Stir in saffron; add wine.

2. Increase heat; bring to a boil. Lower heat; simmer 15 min., or until liquid is reduced by two-thirds. Stir in tomato paste; cook 3 min. Add fish stock; simmer 1 hr. Remove from heat and strain; season with salt and white pepper.

3. Heat 1 tbsp. oil in large sauté pan over med. heat. Add chorizo and second onion; cook 7 min. Remove from heat.

4. Cook papardelle al dente. Drain; toss with 2 tbsp. oil.

5. Heat remaining 2 tbsp. oil in large pan. Add shrimp and clams; cook, stirring, 2 min. Stir in beans, scallops, and chorizo mixture; sauté 2 min. Add reserved stock; bring to a simmer. Stir in butter.

6. Combine pasta with shrimp, clams, scallops, and broth. Sprinkle with parsley.

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