8-10 oz. bottled clam juice
1 c. dry white wine
1 onion, quartered
1 med. carrot, sliced
1 slice lemon
1 piece orange zest (1"x2")
1 tsp. fennel seed
1/2 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. saffron threads
2 tbsp. virgin olive oil
1 lb. coarsely chopped tomatoes
3 lg. cloves garlic, minced
1 lb. firm white fish
1/4 lb. med. shrimp, deveined & shelled
1 dozen scrubbed clams or mussels
1/4 c. chopped parsley
1 tsp. grated lemon zest
1/2 tsp. salt (opt.)
1/4 lb. Capellini or Vermicelli
4 c. water

Assemble, measure, chop and grate all ingredients. In large non-corrodible saucepan combine clam juice, wine, onions, carrots, lemon slice, orange zest, fennel, bay leaf, thyme, marjoram and saffron. Add water and bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Heat oil in large, flameproof non-corrodible casserole. Saute garlic and tomatoes until soft. Add stock, bring to boil and add pasta. Cook 6 minutes, then add fish, shrimp and clams and simmer for 6 minutes until clams open and fish is opaque. Add parsley, lemon zest and salt. Serve in large bowls. Serves 6.