Spaghetti with Clams and Saffron

Method

1. Purge the clams under salt.
2. Prepare the base with a clove of garlic, two chili peppers, good olive oil, and parsley.
3. Wash the clams.
4. Sauté the clams and deglaze with white wine. Once they open (about 5 minutes), remove from heat.
5. Remove the clams from the shells, filter the broth, and put the broth in a pan.
6. Soak the saffron pistils in the broth. Meanwhile, shell the clams.
7. Cook the black squid ink spaghetti in the broth like a risotto, adding the broth gradually.
8. At the end of cooking, add the shelled clams and mix well to create a creamy sauce.
9. Add lemon zest for fragrance.
10. Plate the spaghetti with the creamy clam and saffron sauce.