Spanish-Style Toasted Pasta with Shrimp and Clams

Name: Spanish-Style Toasted Pasta with Shrimp and Clams
Yield: Serves 4
Cuisine: Europe, Spanish & Portuguese
Ingredients: 3 tablespoons plus 2 teaspoons, extra virgin olive oil; 3 , garlic cloves minced; , Salt and pepper; 1 pound extra, large shrimp (21 to 25 per pound), peeled and deveined, shells reserved; 2 1/2 cups, water; 1 cup, low-sodium chicken broth; 1 , bay leaf; 8 ounces, spaghettini or thin spaghetti, broken into 1-inch lengths; 1 , onion, chopped fine; 1 (14.5-ounce) can, diced tomatoes, drained and chopped fine; 1 teaspoon, paprika; 1 teaspoon, smoked paprika; 1/2 teaspoon, anchovy paste; 1/4 cup, dry white wine; 1 1/2 pounds littleneck or cherrystone, clams, scrubbed; 1 tablespoon, chopped fresh parsley; , Lemon wedges; 1 recipe, Aïoli (optional)

Main Courses
Europe
Spanish & Portuguese
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood

Appears in Cook's Illustrated July/August 2012

Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.

SERVES 4

TIME 1½ hours

Spanish-Style Toasted Pasta with Shrimp and Clams

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