Seafood Capellini With Saffron

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6 tablespoons extra-virgin olive oil

1 pound shelled and deveined jumbo shrimp (8 shrimp)

1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces

Kosher salt and freshly ground pepper

One 14-ounce can diced tomatoes, drained

4 garlic cloves, minced

2 tablespoons minced flat-leaf parsley

1 serrano chile with seeds, minced

1 teaspoon hot paprika

2 cups chicken stock or low-sodium broth

One 8-ounce bottle clam juice (1 cup)

Pinch of saffron threads

6 ounces capellini pasta, broken into 3-inch lengths

Lemon wedges, for serving

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