| 10 | oz | Thick spaghetti or buccatini |
| 2 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 2 | | Cloves garlic; minced |
| 3 | lg | Ripe tomatoes; peeled, seeded and flnely chopped |
| 1 | ts | Sweet paprika |
| 12 | sm | Clams or mussels; scrubbed under cold water |
| 6 | oz | Shrimp; peeled and deveined |
| 6 | oz | Scallops (large ones cut into quarters; small ones cut in half or left whole) |
| 8 | oz | Monkfish or other firm white fish; cut on the diagonal into 1/2-inch slices |
| 2 1/2 | | -(up to) |
| 3 | c | Fish or chicken stock or bottled clam broth; or as needed |
| | Saffron threads; soaked in: |
| 1 | tb | Warm water |
| | Salt; freshly ground black pepper |
| 2 | tb | Chopped fresh parsley for garnish |
