- ¼ cup Achiote Oil
- 4 cloves garlic, sliced thin
- ¾ of a box of angel hair pasta or two 6-ounce packages fideos
- 1 pound medium (about 30 per pound) shrimp, peeled and deveined
- 1 pound sea scallops
- 1 pound mussels
- 2 ½ cups (or as needed) bottled clam juice, hot
- Chopped fresh flat-leaf parsley
Makes 8 servings
Heat the achiote oil in a wide, shallow skillet or paella pan over medium-low heat. Add the garlic and cook, shaking the pan, just until fragrant. Break the noodles into 4-inch or so lengths. Stir them into the oil and stir constantly until the noodles are lightly toasted, about 3 minutes.
Stir the shrimp and scallops into the pan and cook until the shrimp turn pink, about 2 minutes. Add the mussels. Pour in enough of the hot clam juice to barely cover the noodles. Adjust the heat so the liquid is at a happy bubble. Continue cooking, making sure there is enough liquid to cover the pasta, adding a little at a time if necessary. Keep tamping the noodles down under the broth to keep them submerged.
When the pasta is tender and the seafood is cooked, about 5 minutes, lower the flame and continue cooking until all the liquid is evaporated and the noodles start to crisp up. Discard any mussels that haven’t opened. Taste and add salt and pepper if you like. Spoon onto a serving platter, scatter the parsley over the top and serve hot.