Saffron Spaghetti with Venus Clams and Tomatoes

Ingredients

• 750 g ripe tomatoes
• 1 onion
• 2 Garlic cloves
• 1 bunch flat-leaf parsley
• 1 kg Venus clams
• 4 tbsp olive oil
• Salt
• freshly ground pepper
• 500 g spaghetti
• 1 tin saffron strands

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water for 1 minute, shock with cold water and peel. Quarter the tomatoes, remove seeds and dice the flesh. Peel and dice onion and garlic. Rinse parsley, shake dry and roughly chop. Wash venus clams thoroughly. Discard open shells.

2. 2.

   Heat olive oil in a deep pan or pot. Sauté onion and garlic. Add tomatoes and cook briefly until softened. Season with salt and pepper. Add venus clams, cover and simmer for 5 minutes over medium heat.

3. 3.

   Cook spaghetti in plenty of salted water with saffron according to package instructions until al dente. Drain and return to pot. Mix with the clam-tomato mixture and parsley. Serve immediately.