Linguine With Clams And Saffron

Method

1. Purge the clams in salt water (1 liter water + 30 g salt) for 1 hour. Discard any that do not close when tapped.
2. Rinse the clams under cold water and remove any that are already open (these are dead).
3. In a large pan, heat olive oil and add 2 garlic cloves in their skins, a whole chili pepper, and a few parsley stems. Sauté gently.
4. Add the clams, cover with a lid, and cook for about 5 minutes until they open. Discard any that remain closed.
5. Strain the cooking liquid through a fine sieve and reserve. Set the liquid aside.
6. Shell all the clams: remove the meat from the shells and keep the meat separate. Reserve the shells.
7. Place all the clam shells in a pot, cover with cold water, and bring to a boil. Simmer for 40 minutes to make a shell broth. Strain and reserve this broth as well.
8. Mix the reserved clam cooking liquid with 5 g of saffron (powder or pistils). Set aside.
9. Cook the linguine directly in the saffron-clam broth in a pan, risotto-style. Gradually add the shell broth as the pasta absorbs the liquid. Stir frequently until the pasta is al dente and creamy. Do not add salt because the clam broth is already salty.
10. When the pasta is almost done, add the shelled clam meat and toss for about 10 seconds to warm through.
11. Add a small knob of salted butter and toss vigorously to emulsify and create a creamy sauce.
12. Serve immediately, optionally grating fresh lemon zest over the top.