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Pasta Paella

Monica Buck
Yield MAKES: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces dried angel hair or capellini pasta
  • 1 onion (8 oz.), peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups fat-skimmed chicken broth
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 package (8 oz.) frozen artichoke hearts, thawed
  • 1 dozen small clams in shells, suitable for steaming (about 1 lb.; optional), scrubbed
  • 8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
  • 8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
  • 1 cup frozen petite peas
  • Salt
  • Lemon wedges

Nutrition Information

  • calories 497
  • caloriesfromfat 99 %
  • protein 39 g
  • fat 11 g
  • satfat 1.5 g
  • carbohydrate 61 g
  • fiber 7.9 g
  • sodium 382 mg
  • cholesterol 104 mg

How to Make It

  1. Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is limp, 3 to 4 minutes.

  2. Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium, and cook for 5 minutes. Evenly distribute shrimp, fish, and peas over pasta. Cover and cook until clams have opened and fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer.

  3. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood. Serve from pan.