SAFFRON CLAM SAUCE WITH CAPELLINI
By joanmarie
Rate this recipe
4.3/5
(4 Votes)
Ingredients
- 1 TBS OLIVE OIL
- 1 RED ONION THINLY SLICED
- 1/2 TSP SAFFRON THREADS CRUSHED
- 1 GARLIC CLOVE MINCED
- 1 (14 1/2 OUNCE) CAN PETITE DICED TOMATOES
- 1 (10 OUNCE CAN) WHOLE BABY CLAMS (OR CHOPPED CLAMS)
- 1/4 TSP BLACK PEPPER
- 1/2 POUND WHOLE WHEAT PASTA COOKED
- 13 CUP CHOPPED PARSLEY
Details
Servings 4
Preparation
Step 1
HEAT OLI OVER MEDIUM HEAT IN LARGE SAUCEPAN. ADD ONION AND COOK, STIRRING FREQUENTY, UNTIL SOFTENED ABOUT 5 MINUTES. ADD SAFFRON AND COOK STIRRING FREQUENTLY UNTIL FRAGRANT ABOUT 2 MINUTES. ADD GARLIC AND COOK STIRRING CONSTANTLY, UNTIL FRAGRANT, ABOUT 30 SECONDS LATER
ADD TOMATOES, CLAMS AND PEPPER TO POT, COOK, STIRRING FREQUENTLY UNTIL HEATEED THROUGH ABOUT 3 MINUTES LONGER. TRANSFER TO SERVING BOWL. ADD CAPELLINI AND PARSLEY; TOSS UNTIL MIXED WELL
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