Spaghetti With Clams In Tomato Saffron Broth Recipe

Ingredients

3 t extra virgin olive oil

3 T minced garlic

1/2 t saffron

1/8 t crushed red pepper

2 bottles clam broth(Doxsee or similar)about 16 0z.

1 bay leaf

1 15 oz can crushed tomatoes

1/2 dry white wine

5 dozen clams or mussels well scrubbed

2 T minced parsely

Preparation

In a large dutch oven, heat garlic over medium heat until soft. Add bay leaf,saffron,crushed red pepper.Cook 1 minute or so. Raise heat,add clam broth,wine,tomatoes and cover until bubbling 5-10 minutes. Add clams or mussels cover tightly. Cook about 10-12 minutes until shellfish open. Discard unopened ones. Divide among bowls and sprinkle with parsley.