Spaghetti with Clams and Saffron

Method

1. Purge the clams: dissolve 30g salt in 1L water, add clams, let sit for 50 minutes.
2. Prepare saffron infusion: place saffron pistils in a bowl with 1 tablespoon of warm water, let steep for 40 minutes.
3. Prepare the base: in a pan, heat olive oil with 2 whole peeled garlic cloves, 1 chili pepper (whole), and a strip of lemon zest. Sauté until fragrant.
4. After purging, rinse the clams and discard any that are open. Drain.
5. Add the clams to the sautéed base, cover, and cook for about 3 minutes until they open.
6. Remove the clams from the pan. Strain the cooking liquid and set aside. Separate the clam meat from the shells.
7. In another pan, pour the strained clam broth and add the saffron infusion. Bring to a boil.
8. Add the spaghetti to the saffron-clam broth and cook, stirring, adding pasta water as needed, until al dente (risottata style).
9. In the last 2 minutes of cooking, add the shelled clam meat.
10. Remove from heat, add a drizzle of raw extra virgin olive oil, and toss to emulsify.
11. Serve immediately, garnishing with a few whole clams if desired.