Clams in saffron sauce
- 4 dozen clams
- 2 onions finely chopped
- 2 cloves of garlic, coarsely chopped
- olive oil
- 0,15 grs. SAFFROMAN saffron
Heat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. Add the onions and garlic, fry on a low heat for 2 or 3 minutes they start to brown.
Then add the clams to the casserole and season with salt and pepper, stir from time to time. Crush the saffron in a mortar, dissolve in a little water and add to the casserole. Cook for 15 minutes and then it is ready to eat.