Lemon and Shrimp Capellini

Ingredients

• 1 lemon
• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fresh-ground pepper
• 6 cups fat-skimmed chicken broth
• 1/2 cup dry white wine
• 3/4 pound dried capellini (angel hair) pasta
• 1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained
• 1/2 cup minced fresh chives or green onions
• Lemon wedges
• Salt

Preparation

1. 1. Rinse lemon; trim and discard thin slices from each end. Thinly slice lemon, saving the juice; discard seeds and finely chop fruit. Put fruit and juice in a 5- to 6-quart pan. Add coriander seeds, fennel seeds, pepper, broth, and wine. Bring to a boil over high heat. Add pasta, stir, then add shrimp; stir often until pasta is tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
2. 2. Add chives. Using two forks, lift pasta mixture to mix, then transfer equally to wide bowls, adding any remaining broth. Garnish with lemon wedges to squeeze over portions; add salt to taste.