Pasta with Saffron, Clams and Potatoes

Method

1. Peel the potato and dice it.
2. Chop 30 g of onion.
3. Score the skin of the tomato, blanch it in boiling water for a few minutes, then peel, seed, and dice it.
4. In a pan, sauté the onion in extra virgin olive oil.
5. Add the diced tomato and potato.
6. Season with salt, add a little water, and cook for 10 minutes.
7. In another pan, heat extra virgin olive oil and 1 clove of garlic. Add 500 g of clams, season with pepper, and deglaze with 100 g of white wine.
8. Add chopped parsley, cover, and cook for 5 minutes.
9. Meanwhile, cook 320 g of pasta in salted boiling water.
10. Shell some of the clams.
11. Add the shelled clams to the tomato and potato sauce.
12. Add some pasta cooking water and 0.15 g of saffron.
13. Drain the pasta al dente and toss it with the sauce.
14. Add chopped parsley.
15. Plate, garnish with a drizzle of extra virgin olive oil and the whole clams.