Sea Worthy Spaghetti

• one 2 ounce tin anchovies packed in oil
• 3 tablespoons extra virgin olive oil
• 6 large cloves garlic, minced
• 1 teaspoon ground fennel seed
• 1/2 teaspoon saffron threads, crushed a bit
• 1/2 teaspoon crushed red pepper flakes (optional)
• one 28 ounce can San Marzano tomatoes
• 1 cup dry white wine
• 1 cup fish broth, shrimp broth or clam juice
• 1 teaspoon granulated sugar (if needed)
• 1 pound sea scallops, halved if extremely large
• 1 pound peeled and deveined shrimp (Iused 26/30s from the Gulf of Mexico)
• 1 pound squid tubes cut into 1/4 to 1/3 inch rings
• 1 cup chopped parsley (plus more for garnish)
• 1 cup thinly sliced basil leaves (plus more for garnish)
• 16 ounces thin spaghetti

1. Drain the oil from the tin of anchovies into a soup pan or Dutch oven. Add the olive oil and start warming. Mince the anchovies and add them to the pot. Cook over medium heat until the anchovies begin to dissolve. Add the minced garlic, ground fennel seed, saffron and crushed red pepper if using. Saute a minute or two until everything becomes fragrant but doesn't brown.
2. Crush the tomatoes and add them to the pot along with the wine and broth. Bring up to a gentle simmer and simmer for about 20 minutes. After 20 minutes give the sauce a taste. If for some reason the sauce tastes a little bitter, add the sugar and simmer about 5 more minutes.
3. Cook the pasta per package directions and hold. Add the seafood to the simmering tomato sauce and cook just a few minutes until the seafood is just cooked. Off the heat, stir in the parsley and basil.
4. Divide the pasta among serving bowls and spoon generous amounts of the sauce over. Garnish each bowl with a little more parsley and basil.

anchovies, extra virgin olive oil, garlic, ground fennel, saffron threads, red pepper, tomatoes, white wine, fish broth, sugar, shrimp, rings, parsley, basil, thin spaghetti

Taken from food52.com/recipes/26855-sea-worthy-spaghetti (may not work)