Spanish-Style Toasted Pasta with Shrimp and Clams

(from 226-2tone’s recipe box)

SERVES 4

In step 5, if your skillet is not broiler-safe, once the clams have started to open transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil; scatter the shrimp over the pasta and stir them in to partially submerge. Broil and serve as directed. Serve this dish with lemon wedges and Aïoli, stirring it into individual portions at the table.

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 the shrimp’s shells, a combination of chicken broth and water, and a bay leaf. We also saved some time by streamlining the sofrito, the aromatic base common in Spanish cooking, by finely mincing the onion and using canned tomatoes (instead of fresh), which helped the recipe components soften and brown more quickly. The final tweak to our recipe was boosting the flavor of the shrimp by quickly marinating them in olive oil, garlic, salt, and pepper.

Source: Cook's Illustrated Published July 1, 2012 (CC and CI collection) (from RecipeThing user Bethany)

Categories: Fish and Seafood, Pasta

Ingredients

  • 3 tablespoons extra-virgin olive oil, PLUS
  • 2 teaspoons extra-virgin olive oil
  • 3 cloves garlic minced
  • Salt and pepper
  • 1 pound extra large shrimp, peeled and deveined, shells reserved (21 to 25 per lb)
  • 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, finely chopped
  • 1 (14.5-oz) can diced tomatoes, drained and finely chopped
  • 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)

Directions

  1. Combine 1 tablespoon olive oil, 1 teaspoon garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and refrigerate until ready to use.

  2. Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside until ready to use.

  3. Toss spaghettini and 2 teaspoons olive oil in broiler-safe 12-inch skillet until spaghettini is evenly coated. Toast spaghettini over medium-high heat, stirring frequently, until browned and nutty in aroma (spaghettini should be color of peanut butter), 6 to 10 minutes. Transfer spaghettini to bowl. Wipe out skillet with paper towel.

  4. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is softened and beginning to brown around edges, 4 to 6 minutes. Add tomatoes and cook, stirring occasionally, until mixture is thick, dry, and slightly darkened in color, 3 to 5 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1 1/2 minutes. Add spaghettini and stir to combine. Adjust oven rack to upper-middle position and heat broiler.

  5. Pour broth through fine-mesh strainer into skillet. Add wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper and stir well. Increase heat to medium-high and bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and spaghettini is almost tender, about 6 minutes. Scatter clams over spaghettini, cover skillet, and cook until clams begin to open, about 3 minutes. Scatter shrimp over spaghettini and stir clams and shrimp into spaghettini to partially submerge. Transfer skillet to oven and broil until shrimp are opaque, clams have fully opened, and surface of spaghettini is dry with crisped, browned spots, 5 to 7 minutes. Remove from oven and let stand, uncovered, for 5 minutes. Sprinkle with parsley and serve immediately, passing lemon wedges, and if using, Aïoli separately.

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