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1
Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice.
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2
Strain the hot juice into a bowl, reserving the tomato pulp.
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3
Stir the saffron into the juice and allow to steep while continuing with the recipe.
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4
If using canned tomatoes, chop the pulp.
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5
Heat two tablespoons of the oil in a large, heavy casserole.
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6
Add the sausages and saute until they are lightly browned.
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7
Remove the sausages from the pan and reserve.
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8
Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown.
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9
Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams.
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10
Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
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11
While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned.
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12
Drain them on absorbent paper.
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13
To serve, place the fried bread in each of four shallow bowls.
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14
Spoon the clams and sausage, along with the liquid, over the bread.
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15
Sprinkle with parsley and serve
