Seafood Capellini with Saffron

• 6 tablespoons extra-virgin olive oil
• 1 pound shelled and deveined jumbo shrimp (8 shrimp)
• 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces
• Kosher salt and freshly ground pepper
• One 14-ounce can diced tomatoes, drained
• 4 garlic cloves, minced
• 2 tablespoons minced flat-leaf parsley
• 1 serrano chile with seeds, minced
• 1 teaspoon hot paprika
• 2 cups chicken stock or low-sodium broth
• One 8-ounce bottle clam juice (1 cup)
• Pinch of saffron threads
• 6 ounces capellini pasta, broken into 3-inch lengths
• Lemon wedges, for serving

1. In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat.
2. Season the shrimp and monkfish with salt and pepper and add to the skillet.
3. Cook for 6 minutes, turning once, until barely opaque throughout.
4. Transfer to a plate.
5. In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat.
6. Add the tomatoes and cook for 3 minutes.
7. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika.
8. Add the chicken stock, clam juice and saffron, season with salt and bring to a boil.
9. Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes.
10. Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well.
11. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley.
12. Serve with lemon wedges.

extravirgin olive oil, shrimp, white fish, kosher salt, tomatoes, garlic, flatleaf parsley, serrano chile, hot paprika, chicken, clam juice, threads, capellini pasta, lemon wedges

Taken from www.foodandwine.com/recipes/seafood-capellini-saffron (may not work)