*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Shrimp in shells (3/8kg)
      3/4   lb           Halibut (3/8kg)
    2       lb           Clams (1 kg)
    2       tb           Virgin olive oil
    1       t            Dried oregano
    1       tb           Parsley, chopped
                         Fresh ground pepper
    2       c            White wine (480ml)
    2                    Cloves garlic
                         Pickling spice
    2       md           Onions, diced
   10                    Cloves garlic, minced
                         Shrimp shells
   12       md           Tomatoes, peeled, seeded &
            g            Zest & juice of two oranges
    1       t            Saffron threads
    1       c            White wine (240ml)
    2                    Or 3 sprigs fresh thyme
    2                    Bay leaves
    6                    Peppercorns
    3       tb           Oil
                         Poaching liquid & clam broth
    3                    To 4 tablespoons rice flour
   You guys over on the right coast should be able to find all this at
   hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.),
   developed this recipe.  Buy or make your own saffron ravioli dough to
   stuff with this delectable combination of Spanish flavors.
   Clean shrimp and reserve shells.  Poach shrimp in well salted water
   with pickling spice.  Discard liquid.  Poach halibut in wine until
   set. Do not overcook.  Steam clams in white wine and garlic.  Remove
   from shells and reserve liquid.  Leave smaller clams whole and
   coarsely chop larger ones. Gently toss seafood together and dress
   with olive oil.  Set aside.
   SPECIAL REQUIREMENT:  cheesecloth, parchment paper, rice flour.
   Steep threads in white wine for 30 minutes.  Cook shrimp shells in
   hot oil just until they turn pink.  Then combine them with thyme, bay
   leaves and peppercorns in cheesecloth.  Saute onion until soft and
   golden, not brown, in oil used for shrimp shells.  Add garlic and
   saute for an additional 5 minutes.  Deglaze pan with white wine,
   poaching liquid and clam broth. Add tomatoes and cheesecloth sachet.
   Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an
   additional 15 minutes.
   Place about 1 tablespoon seafood mix on each large size ravioli pasta
   sheet, cover with second layer.  Moisten borders with water, press
   out any air, and cut with fluted ravioli cutter.  Lay on sheet pans
   lined with parchment paper and sprinkle with rice flour to keep dry.
   Cover with plastic.
   Use a wide pan with plenty of water.  Cook 3 or-4 raviolis at a time
   for 3 to 4 minutes, removing them with a slotted spoon.  Serve on a
   bed of the Spanish sauce.
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105.  1987.
   Posted by Stephen Ceideberg; March 30 1993.
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