Linguine with Clams, Green Tomatoes and Saffron

1. 1

   Fill a stockpot with 6 quarts of water, cover and bring to a boil.

2. 2

   Add 3 1/2 tablespoons salt to the water and add the linguine.

3. 3

   Cover partially just until the water returns to a boil, then uncover, stir the pasta and cook until almost al dente.

4. 4

   Drain the linguine, reserving 1/4 cup of the pasta water.

5. 5

   Meanwhile, heat the olive oil in a large nonreactive skillet.

6. 6

   Add the onion and garlic and cook over high heat until the garlic is barely golden, about 2 minutes.

7. 7

   Add the saffron, red pepper, green tomatoes and their juices and the clams.

8. 8

   Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes.

9. 9

   Discard any clams that don't open.

10. 10

    Add the linguine to the skillet and cook for 1 minute, tossing well.

11. 11

    If the pasta seems dry, add some of the pasta water, 1 tablespoon at a time.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.