Saffron Linguine With Spicy Shrimp And Vegetables

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1/2 pound linguine

3/4 pound medium shrimp (about 24), shelled, leaving tails intact, and deveined if desired

1 1/2 teaspoons olive oil

1/4 teaspoon dried hot red pepper flakes, or to taste

1/4 cup dry white wine or vermouth

1 medium onion, chopped fine (about 3/4 cup)

1 tablespoon minced garlic, or to taste

1 1/2 tablespoons tomato paste

1/2 cup chicken broth

1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and chopped coarse

1 medium yellow bell pepper, cut into thin strips

1 tablespoon very hot water

1/4 teaspoon crumbled saffron threads

a 14- to 16-ounce can whole tomatoes, drained and chopped, or 2 cups cherry tomatoes, quartered

1 cup fish stock (available at many fish markets and specialty food shops) or bottled clam juice

1/2 pound fresh spinach, coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed)

1/3 cup finely chopped fresh parsley leaves

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