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Australian cookbook author Charmaine Solomon created a spicy recipe that has a range of nuanced flavors. This recipe is quick and delicious! Food and Wine, Nov. 2004. Serve with a light, spicy pinot grigio.
- 6 tablespoons extra virgin olive oil
- 1 lb shelled and deveined jumbo shrimp (8 shrimp)
- 1 lb monkfish or 1 lb other firm white fish such as halibut, trimmed and cut into 8 pieces
- kosher salt
- fresh ground pepper
- 14 ounces diced tomatoes, drained
- 4 garlic cloves, minced
- 2 tablespoons flat leaf parsley, minced
- 1 serrano chili, with seeds, minced
- 1 teaspoon hot paprika
- 2 cups chicken stock or 2 cups low sodium chicken broth
- 8 ounces clam juice (1 cup)
- 1 pinch saffron thread
- 6 ounces capellini, broken into 3-inch lengths (boiled for 3-6 minutes or until soft but not fully cooked)
- lemon wedge, for serving
- In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
- In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika. Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is has absorbed most of the sauce, about 5 minutes. Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.