Step 1

Scrub clams and clean and debeard mussels. The shrimp can be cooked with shells or not per your preference. Place clams and mussels in the refrigerator in an uncovered bowl.

Step 2

Heat the seafood stock to a soft boil in a small sauce pan. Add the saffron and return the pan to low heat. Cover and set aside.

Step 3

Add 2 tablespoons of olive oil to a pan over medium heat. The pan should be shallow and about 12" (30 cm) wide. Add the noodles and saute until they are golden brown (about 5 minutes). Remove and set aside. Wipe saute pan clean.

Step 4

Heat 1 tablespoon of olive oil to the pan over medium heat. Add the Shrimp to the pan and cook for about 2 minutes on each side. Set aside. Then add additional seafood chunks and cook for an additional 3 minutes. Set aside.

Step 5

Add 2 Tablespoons of butter to the pan over medium heat. Add the onions and cook for about 3 minutes. Add the garlic and red bell peppers. Saute until the peppers begin to soften and the onions are translucent.

Step 6

Add the paprika to pan and cook for about 2 minutes. Then add the tomatoes and wine and saute until the mixture starts to bubble.

Step 7

Add the pasta, shrimps and seafood chunks to the pan. Add 1 1/2 cups (355 ml) of the stock and stir. Place the clams and or mussels evenly in the pan. Add enough of the stock to just cover the pasta.

Step 8

Cover with a lid and allow the mixture to simmer for 5 minutes. Continue cooking until the pasta is al dente and the clams or mussels have opened.

Step 9

Remove from heat and allow to sit for 5 minutes. Discard any clams or mussels that have not opened.

Step 10

Garnish with lemon wedges, chopped parsley and or cilantro. Season to taste with salt and pepper. Serve with aioli sauce on the side.

Step 11

Combine all ingredients together and refrigerate for 1 hour before use. Can be made a day in advance.