Ingredients

• Ingredients
  1. 6 tablespoons extra-virgin olive oil
  2. 1 pound shelled and deveined jumbo shrimp (8 shrimp)
  3. 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces
  4. Kosher salt and freshly ground pepper
  5. One 14-ounce can diced tomatoes, drained
  6. 4 garlic cloves, minced
  7. 2 tablespoons minced flat-leaf parsley
  8. 1 serrano chile with seeds, minced
  9. 1 teaspoon hot paprika
  10. 2 cups chicken stock or low-sodium broth
  11. One 8-ounce bottle clam juice (1 cup)
  12. Pinch of saffron threads
  13. 6 ounces capellini pasta, broken into 3-inch lengths
  14. Lemon wedges, for serving

Directions

1. In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
2. In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika. Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes. Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.