Ingredients
2 medium tomatoes, chopped
1 small onion, chopped
1 large jalapeño, seeded and chopped
2 garlic cloves, mashed
3 tablespoons plus 2 tablespoons Annatto Oil
1/2 pound spaghetti, broken into 2-inch pieces
1 (8-ounce) bottle clam juice
1/8 teaspoon saffron
1/2 teaspoon smoked paprika
4 ounces black cod, cut into 8 pieces
8 large shrimp, shelled and deveined
16 Littleneck or other small clams, scrubbed
1/2 fennel bulb, thinly sliced
1/2 cup peas, fresh or frozen
4 ounces fresh, cooked crabmeat
2 cups thinly sliced kale strips
Preparation
Place the tomatoes, onion, jalapeño and garlic in a blender and puree until smooth. In a skillet, heat 3 tablespoons Annatto Oil over medium heat. Add the pureed vegetables and cook for 5 minutes. In a large pot over medium heat, heat the remaining 2 tablespoons of Annatto Oil. Add the spaghetti and sauté until golden. Add the clam juice, 6 cups water, saffron and smoked paprika. Stir in the pureed vegetables. Cook until the spaghetti is al dente. Using a slotted spoon, remove as much spaghetti as possible from the pot to warm bowls. Cover and keep warm. Add the black cod, shrimp, clams, fennel and peas to the pot. Cover and cook over medium heat for 3 minutes. Add the crab and kale and heat through. Discard any clams that don’t open. Divide the seafood and broth over the pasta and serve hot.
