SERVES 4
TOTAL TIME: 45 minutes
Clams can be substituted for the mussels if desired. You will need a 12-inch nonstick skillet with tight-fitting lid for this recipe; do not substitute a smaller skillet here. See the photo that follows the recipe.
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8 |
ounces spaghetti, broken into 2-inch lengths |
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3 |
tablespoons olive oil |
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1 |
onion, chopped fine |
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Salt and pepper |
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4 |
ounces chorizo sausage, halved lengthwise and sliced ¼ inch thick |
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6 |
garlic cloves, minced |
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¼ |
teaspoon saffron threads, crumbled |
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½ |
cup dry white wine |
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1 |
(14.5-ounce) can diced tomatoes |
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2 |
cups water |
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1 |
cup low-sodium chicken broth |
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8 |
ounces extra-large shrimp (21 to 25 per pound), peeled and deveined |
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½ |
cup frozen peas |
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1 |
pound mussels, scrubbed and debearded |
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2 |
tablespoons minced fresh parsley |
1. Toast spaghetti with 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat, tossing frequently with tongs, until golden, about 3 minutes; transfer to paper towel–lined plate.
2. Add remaining 1 tablespoon oil, onion, and ¼ teaspoon salt to now-empty skillet and cook over medium heat until softened, about 5 minutes. Stir in chorizo, garlic, and saffron and cook until fragrant, about 1 minute. Stir in wine and simmer until nearly evaporated, about 1 minute.
3. Stir in tomatoes, water, broth, and toasted pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is nearly tender, about 12 minutes.
4. Season shrimp with salt and pepper, then stir into skillet. Stir in peas. Nestle mussels, hinge side down, into pasta. Cover and continue to cook until pasta is tender, mussels have opened, and shrimp are cooked through, about 3 minutes. Off heat, season with salt and pepper to taste. Sprinkle with parsley and serve.