Paella-Style Shellfish Pasta

• 2 cups chicken broth
• 3/4 cup dry white wine
• 1/2 teaspoon saffron thread
• 3 tablespoons olive oil
• 6 ounces fideos (thin Spanish noodles in coils) or 6 ounces thin spaghetti, either pasta broken into 2-inch lengths
• 6 large shrimp, shelled (16 to 20 per pound)
• 6 large sea scallops
• 6 clams, scrubbed
• 4 ounces frozen artichoke hearts, thawed
• 1 teaspoon chives

1. Preheat oven to 400u0b0F.
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 saute uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
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.
4. Sprinkle pasta with chives.
5. Serves 2.

chicken broth, dry white wine, saffron thread, olive oil, fideos, shrimp, scallops, frozen artichoke, chives

Taken from www.food.com/recipe/paella-style-shellfish-pasta-136319 (may not work)