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SPAGHETTI WESTERN




Source of Recipe


the web


List of Ingredients




3 tablespoons vegetable oil
½ cup chopped shallots
½ cup chopped red bell pepper
½ cup chopped yellow or green bell pepper
½ cup tomato puree
1 bay leaf
½ teaspoon saffron threads or ground turmeric salt & freshly ground pepper, to taste
3l ½ cup chopped celery
2 large garlic cloves, crushed
1 can (16 ounces) whole tomatoes
½ cup fish stock or boiled clam juice
1 teaspoon anchovy paste
½ cup heavy cream
12 large mussels in the shell, scrubbed and debearded
1 package (10 ounces) frozen artichoke hearts, thawed and drained
4 jumbo shrimps, peeled and deveined
4 large sea scallops (about 4 ounces), quartered
2 tablespoons Pernod (optional)
1 can (6 ½ ounces) clams, drained and chopped
8 ounces spaghetti, cooked celery leaves, for garnish (optional)



Recipe



Heat the oil in a deep 12-inch pan over medium heat. Add the shallots, celery, garlic, red and yellow peppers and cook, stirring frequently for about 10 minutes, or until tender.Add the tomatoes with their liquid, tomato puree, fish stock, bay leaf, anchovy paste, saffron, salt & pepper and bring to a boil.Reduce the heat to medium-low and simmer, covered, for 10 minutes.Meanwhile, in a 3-quart saucepan, bring 1 inch of water to a boil. Add the mussels in the shell and cook, covered just until the shells open, about 4 minutes. Drain. Using a sharp knife, cut the mussels away from the shells.Reserve 12 half shells, discarding the rest. Rinse the mussels under cold water and set aside.Add the artichoke hearts, shrimps and scallops to the tomato sauce. Increase the heat to medium-high and cook, stirring frequently, until the shrimps turn pink, about 5 minutes.Stir in the cream and Pernod, if using, and bring to a boil.Reduce the heat to low and simmer, covered, for 10 minutes.Add clams and mussels to the sauce and cook for 1 minute, just until heated through.Divide the spaghetti among 4 plates.Remove the artichoke hearts, mussels, and shrimps from the sauce. Return the mussels to the reserved half shells.Spoon the sauce over the spaghetti and top each plate with 3 artichoke hearts, 3 mussels, and 1 shrimp.
Garnish with celery leaves if desired. Serves 4.