Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 cups chicken broth

　　3/4 cup dry white wine

　　1/2 teaspoon crumbled saffron threads

　　3 tablespoons olive oil

　　6 ounces fideos (thin Spanish noodles in coils) or thin spaghetti, either pasta broken into 2-inch lengths

　　6 large shrimp (16 to 20 per pound), shelled

　　6 large sea scallops

　　6 New Zealand cockles or Manila clams, scrubbed

　　1/2 of a 9-ounce package frozen artichoke hearts, thawed

　　1 teaspoon minced fresh chives

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. 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. Pour simmering broth mixture over pasta and simmer 5 minutes.

　　

Step 3

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.

　　

Step 4

Sprinkle pasta with chives.