SAFFRON CLAM SAUCE WITH CAPELLINI

By joanmarie

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