by mariaraynal
View
my 19 recipes »
kristen miglore's Testing Notes:
Expand Collapsemariaraynal's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 cup Spanish onion, sliced thinly Ask a question about this ingredient
1/2 cup fennel, sliced thinly Ask a question about this ingredient
2 fat cloves garlic, minced Ask a question about this ingredient
sea or kosher salt, to taste Ask a question about this ingredient
freshly ground black pepper, to taste Ask a question about this ingredient
pinches cayenne pepper Ask a question about this ingredient
1 teaspoon Old Bay seasoning Ask a question about this ingredient
1 link fresh chorizo, casing removed Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1/2 cup white wine, divided Ask a question about this ingredient
12 jumbo shrimp, shelled and deveined, shells reserved Ask a question about this ingredient
1.5 cups very good quality chopped frozen clams, defrosted (feel free to use whole clams in the shell if you have access to good ones) Ask a question about this ingredient
4 tablespoons butter, melted Ask a question about this ingredient
generous pinch saffron Ask a question about this ingredient
1.5 tablespoons lemon zest Ask a question about this ingredient
1.5 tablespoons orange zest Ask a question about this ingredient
1/2 pound spaghetti, cooked al dente Ask a question about this ingredient
Bring a large pot of water to boil. Salt generously, add pasta and cook al dente, about 7 minutes. Test pasta, and when done, drain and reserve about a cup of pasta water.
Ask a question about this stepMeantime, heat a large skillet over medium, add olive oil, onion, fennel and cook, breaking up slices with the flat end of a wooden spatula or spoon. Add garlic, salt, pepper, cayenne and Old Bay.
Ask a question about this stepWhile vegetables are cooking, make saffron citrus butter. Melt butter in small saucepan over medium low heat. Add shrimp shells, saffron, citrus zest, 1/4 cup wine and salt and pepper to taste. Cook, stirring often, and adjust heat as needed.
Ask a question about this stepWhen vegetables are very soft, add chorizo. Brown, breaking it up into crumbles. When chorizo is nearly cooked through, add tomato paste and combine well. After a few moments, deglaze with 1/4 cup wine.
Ask a question about this stepAdd shrimp to skillet, cook for a moment or two, then add clams and heat until shrimp turns pink. Strain saffron citrus butter. Toss al dente pasta into the skillet and combine well. Add pasta water if needed. Drizzle with saffron citrus butter and serve, passing extra butter at the table.
Ask a question about this step
