Food Network: Spaghettini with Chopped Shrimp and Scallops in Rich Broth

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Recipe courtesy George Germon and Johanne Killeen from On Top of Spaghetti, Harper Collins, 2006

Ingredients
3 ounces medium shrimp, in their shells
5 ounces fresh scallops
1/4 cup water
1/2 cup extra-virgin olive oil
1/4 cup finely chopped onions
1 teaspoon finely minced fresh garlic
1 small fresh hot pepper
1 cup dry white wine
1 tomato, peeled, seeded, and finely chopped
1/2 teaspoon sea salt
1 pound dried spaghettini

2 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh flat-leaf parsley

Instructions
Peel the shrimp, reserving the shells. Carefully
devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with
the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel
blade. Pulse on and off to finely chop but don't create a puree. Add another
tablespoon of water if the mixture becomes sticky. Cover, and set aside in the
refrigerator while you make the broth.

Start the broth, or fumet, by heating the olive oil in a large straight-sided
saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute

over moderate heat for about 10 minutes until the onions have softened and the
shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3
cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have
about 3 cups of liquid left. Strain the fumet through a fine sieve into another
large saute pan. Add the tomato and bring to a boil. Taste and add salt, if
necessary. Set aside over very low heat and simmer gently while you cook the
pasta.

Bring at least 5 quarts of water to a boil in a large pot. Generously salt the
water and drop in the spaghettini. Cook, stirring often, until the pasta is almost
al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the
chopped shrimp and scallops along with the butter and parsley. Simmer just until
the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes.
Serve immediately.