Ingredients

• 2 cups chicken broth
• 3/4 cup dry white wine
• 1/2 teaspoon crumbled saffron threads
• 3 tablespoons olive oil
• 6 ounces fideos (thin Spanish noodles in coils) or thin spaghetti, either pasta broken into 2-inch lengths
• 6 large shrimp (16 to 20 per pound), shelled
• 6 large sea scallops
• 6 New Zealand cockles or Manila clams, scrubbed
• 1/2 of a 9-ounce package frozen artichoke hearts, thawed
• 1 teaspoon minced fresh chives

Instructions

1. Preheat oven to 400°F.
2. In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
3. Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
4. Sprinkle pasta with chives.