Fat Spaghetti with Frutti di Mare – Rachael Ray

Ingredients

• A fat pinch of saffron (30-36 threads)
• 2 cups chicken stock
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 leek, white and pale-green parts only, halved lengthwise, rinsed and thinly sliced
• 1 small bulb fennel, quartered, cored and very thinly sliced
• 1 onion, finely chopped
• 1 small carrot, grated
• 2 ribs celery with leafy tops, chopped
• 2 tablespoons fresh thyme, chopped
• 1 large fresh bay leaf
• 1 teaspoon crushed red pepper
• 6 cloves garlic, thinly sliced
• Salt and pepper
• 1 cup dry white wine or dry vermouth, divided
• 1 can Italian DOP San Marzano tomatoes (28 ounces), crushed by hand
• 1 1/2 pounds Manila clams or cockles
• 1 pound large shrimp, peeled and deveined, with tails left on
• 8-10 calamari (squid), sliced 1 inch thick
• 1 pound bucatini or perciatelli pasta
• 1 pound cooked lobster or crabmeat
• 1 lemon, juiced (about 3 tablespoons)