This recipe is a fast and light appetizer to make at home with fresh clams and saffron.
After bleeding for about three or four hours the clams to remove all the impurities, in particular sand, you have just cook them in oil, waiting them to be opened, and in little time, you will bring to the table a dish with a unique taste.
The clams are well suited to be accompanied with a good white wine both dry, that fruity aftertaste.
You can turn this appetizer in a very good first course of fish, both with pasta that rice. You can decide whether or not to keep shells on the clams.
Ideal as a delicious appetizer, the clams are always very popular, ideal for a Sunday lunch with the family, or as a side dish of seafood for a dinner with friends.
If you want to vary the recipe, you can keep pace with the same instructions, but replacing the clams with mussels.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 750 g Clams
- 100 ml white wine
- 1 g Saffron powder
- 1 clove garlic
- 5 tbsn olive oil extra virgin
- 1 sprinkle Black pepper
- 1 toft parsley fresh
Ingredients
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- Begin this recipe by soaking the clams in abundant salted water (1) letting them drain for about three hours, and once these have been purged, add extra virgin olive oil in a medium sized pan (2), let it warm up low, and join the clove of garlic with not peeled (3).
- Once the garlic begins to brown, add to fry the clams (4), cover with a lid and cook over moderate heat for about five minutes (5). After the first firing, add the white wine (6), covering again with a lid.
- Now, sprinkle with freshly ground black pepper (7) and with a cooking spoon or a ladle, take a part of the sauce that forms during cooking, and add it in a cup with saffron powder (8). Once completely melted, add it to the clams in the pan (9), mix with a wooden spoon and wait until the clams have opened completely. Before serving on the table, add a little chopped parsley. Serve very hot, accompanied by a good dry white wine.
