Spanish-Style Toasted Pasta with Shrimp and Clams

Name: Spanish-Style Toasted Pasta with Shrimp and Clams
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: 3 tablespoons plus 2 teaspoons, extra virgin olive oil; 3 , garlic cloves minced; , Salt and pepper; 1 pound extra, large shrimp (21 to 25 per pound), peeled and deveined, shells reserved; 2 1/2 cups, water; 1 cup, low-sodium chicken broth; 1 , bay leaf; 8 ounces, spaghettini or thin spaghetti, broken into 1-inch lengths; 1 , onion, chopped fine; 1 (14.5-ounce) can, diced tomatoes, drained and chopped fine; 1 teaspoon, paprika; 1 teaspoon, smoked paprika; 1/2 teaspoon, anchovy paste; 1/4 cup, dry white wine; 1 1/2 pounds littleneck or cherrystone, clams, scrubbed; 1 tablespoon, chopped fresh parsley; , Lemon wedges; 1 recipe, Aïoli (optional)

2 comments

Appears in Cook's Illustrated July/August 2012

Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.

SERVES4

TIME1½ hours

Spanish-Style Toasted Pasta with Shrimp and Clams

WHY THIS RECIPE WORKS

Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using...

This is a members' feature.