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.