Saute of clams with saffron

Ingredients for 4 people

 1 kg clams

5 shallots

a tablespoon of tomato pulp

1 glass of white wine

2 sachets of saffron

1 bay leaf

extra virgin olive oil

salt and freshly ground pepper

Scrape the shells and wash the clams thoroughly. Peel and slice the shallots and let them brown with a bit of oil in a very large pot.
Add the clams with the bay leaf , often shaking the pot and stirring, let them open.
Once opened, remove from heat, strain the cooking bottom into another pot, add the wine, tomato pulp and a pinch of salt and pepper.
Bring to a boil, add the saffron and then the clams, stir and serve accompanied with toasted bread, rubbed with fresh garlic.

Do you prefer the mussels? Same recipe, different mollusk or, for the undecided people, both of them in the same plate!

Barbara Torresan, Zafferano,
Guido Tommasi Editore, Milano 2011, p. 26
www.guidotommasi.it/zafferano