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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: One-Pot Spanish-Style Shrimp & Chorizo Pasta   
    Categories: Pork, Seafood, Pasta, Herbs, Vegetables   
         Yield: 5 Servings   
       
       1/4 c  Extra-virgin olive oil; more   
              - for drizzling   
       1/2 c  Fine chopped onion   
         8 oz Fideos, angel hair pasta or   
              - capellini, broken in 3"   
              - pieces   
              Salt & black pepper   
         3 cl Garlic; minced   
         2 tb Tomato paste   
         4 oz Spanish chorizo; casing off,   
              - in 1/2" coins   
         1 md Fennel bulb; trimmed,   
              - quartered, in thin wedges   
        16 oz (2 bottles) clam juice   
         1 lb Large shrimp; cleaned   
       1/2 c  Frozen peas   
       1/4 c  Freshly grated Parmesan   
         1 tb Lemon juice   
       1/4 c  Chopped parsley   
              Lemon wedges; for serving   
       
     Heat oil in a large Dutch oven over medium heat. Add   
     onion and pasta, season with salt and pepper and cook   
     over moderate heat, stirring, until pasta starts to turn   
     golden, about 5 minutes (pasta will break up a bit   
     during stirring).   
        
     Lower heat and add garlic, tomato paste and chorizo, and   
     cook until tomato paste is lightly caramelized, 2 to 3   
     minutes. Add fennel, clam juice and 1 cup of water and   
     season with salt and pepper. Bring to a boil, cover and   
     simmer over moderate heat until pasta has softened and   
     most of the liquid is absorbed, about 5 minutes.   
        
     Stir in shrimp, peas and Parmesan, cover and cook until   
     shrimp is opaque, about 3 to 4 minutes. Stir in lemon   
     juice and parsley.   
        
     Drizzle with oil and serve with lemon wedges.   
        
     By Kay Chun   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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