Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 teaspoon kosher salt, divided, plus extra for seasoning
- 3/4 teaspoon freshly ground black pepper, divided, plus extra for seasoning
- 1 teaspoon medium fennel bulb, chopped
- 1 teaspoon medium red bell pepper, stemmed, seeded, diced
- 1 teaspoon small onion, chopped
- 6 teaspoon large garlic cloves, thinly sliced
- 3 teaspoon (8-ounce) bottles clam juice
- 1 teaspoon (15-ounce) can diced tomatoes in juice
- 3 teaspoon dried bay leaves
- 1 teaspoon smoked paprika
- 1/4 teaspoon crumbled saffron
- 1/8 teaspoon cayenne pepper
- 8 ounce whole wheat spaghetti, broken into 1-inch pieces
- 12 ounce small little neck clams, scrubbed
- 12 ounce large shrimp, peeled and deveined
- 1/3 cup chopped fresh flat-leaf parsley
Preparation
Baking Directions:
In a 5-quart saucepan or Dutch oven, heat the oil over medium-high heat.
Add the chicken and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Cook until the chicken is almost cooked through and no longer pink on the outside, 1 to 2 minutes.
Using a slotted spoon, transfer the chicken to a medium bowl.
Add the fennel, bell pepper, onion, and garlic to the pan.
Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Cook until just tender, about 5 minutes.
Add the clam juice, the tomatoes with juices, bay leaves, paprika, saffron, and 1/8 teaspoon cayenne.
Bring the mixture to a simmer.
Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes.
Return the chicken and sausage to the pot.
Bring the sauce to a simmer.
Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add the clams and shrimp.
Cover and cook until the clams open and the shrimp are pink and cooked through; 4 to 5 minutes (discard any unopened clams).
Remove the bay leaves and discard.
Season with salt and pepper, to taste.
Mix in the parsley and serve.