Spaghetti with Clams and Saffron

Method

1. Take a whole garlic clove with skin, crush it, and add to a pan with extra virgin olive oil, chopped chili pepper, and a little chopped parsley. Heat gently to infuse flavors.
2. While the soffritto cooks, prepare the saffron: grind the saffron pistils in a mortar until you obtain a fine powder. Set aside.
3. When the garlic is golden, add the clams to the pan, pour in the white wine, cover, and cook over high heat until the clams open. Season with black pepper.
4. Once the clams have opened, remove them from the pan. Separate the clam meat from the shells, keeping a few whole clams for garnish. Set aside.
5. Strain the liquid released by the clams (clam water) through a fine sieve to remove any sand or shell fragments. Reserve the liquid.
6. Place the empty clam shells into a pot of water (without salt) and boil for 10 minutes to infuse the water with clam flavor.
7. After 10 minutes, remove a ladleful of the shell cooking water and add it to the pan containing the strained clam liquid.
8. Remove the shells from the pot (discard). Bring the shell-infused water to a boil, add a generous pinch of salt, then cook the spaghetti in this water.
9. While the pasta cooks, bring the clam liquid in the pan to a boil. When the spaghetti are nearly al dente, drain them and transfer to the pan with the clam liquid.
10. Continue cooking the pasta in the pan over high heat, gradually adding the shell cooking water as needed to maintain a creamy, emulsified sauce.
11. About one minute before the pasta is perfectly cooked, add the saffron powder dissolved in a little of the hot cooking water. Stir to combine.
12. Add the reserved clams (both shelled and whole ones) to the pan. Toss vigorously over high heat to heat through and coat with the sauce.
13. Once the pasta is creamy and al dente, serve immediately. Finish with freshly ground black pepper, a drizzle of extra virgin olive oil, and a sprinkle of fresh raw parsley.