Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----filling-----
     3/4  pound         shrimp in shells
     3/4  pound         halibut)
   2      pounds        clams
   2      tablespoons   virgin olive oil
   1      teaspoon      dried oregano
   1      tablespoon    parsley -- chopped
                        fresh ground pepper
   2      cups          white wine
   2      cloves        garlic
                        pickling spice
                        -----sauce-----
   2      medium        onions -- diced
  10      cloves        garlic -- minced
                        shrimp shells
  12      medium        tomatoes -- peeled, seeded and
                        chopped
                        zest and juice of two oranges
   1      teaspoon      saffron threads
   1      cup           white wine
   2      sprigs        fresh thyme
   2                    bay leaves
   6                    peppercorns
   3      tablespoons   vegetable oil
                        poaching liquid and clam broth
   3      tablespoons   rice flour

Preparation:

Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors. Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside. SAUCE: SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour. Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Sauté onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and sauté for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes. TO ASSEMBLE: Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic. TO COOK: Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce. From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by Ellen Szita.