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Spanish Pasta with Seafood

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Makes 4 Servings 1x

Time 30 Minutes

Units Scale

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter
  • Salt and pepper
  • 1/2 teaspoon saffron threads
  • 1 teaspoon sweet paprika
  • 1 tablespoon minced garlic
  • 1 pound cockles or small clams, well washed
  • 1 pound mussels, well washed
  • 1/2 cup stock (optional)
  • 8 to 12 large shrimp, shells on
  • 4 to 8 sea scallops, cut in half through their equators
  • 1/2 cup chopped fresh parsley leaves
  • Lemon wedge

Instructions

  1. Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
  2. Add saffron, paprika, and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender about 10 minutes.
  3. Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.

 

Featured in The New York Times’ The Minimalist: Paella That Sings In Pasta