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1
Put a kettle of water on to boil for cooking linguine.
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2
In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste.
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3
Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and saute shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
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4
To skillet add wine and boil until most is evaporated.
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5
Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened.
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6
In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper.
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7
Simmer mixture, covered, until fennel is tender, about 10 minutes.
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8
In a very small bowl or ramekin combine hot water and saffron.
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9
While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente.
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10
Drain linguine well in a colander and return to kettle.
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11
Toss linguine with saffron mixture until evenly coated and keep warm.
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12
To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes.
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13
Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes.
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14
To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.
