Risotto-Style Ditalini with Mussels, Clams and Saffron

1. 1

   In a large pot, bring the Fish Stock to a simmer.

2. 2

   Add the clams, cover and cook over moderately high heat until nearly all have opened, about 8 minutes.

3. 3

   Add the mussels and cook until opened, 2 to 3 minutes.

4. 4

   Using a slotted spoon, transfer the clams and mussels to a bowl; remove them from their shells.

5. 5

   Strain the stock into a heatproof measuring cup.

6. 6

   Wipe out the pot and return 3 cups of the fish stock to the saucepan, stopping before you reach the grit at the bottom.

7. 7

   Stir in the saffron and let stand for 5 minutes.

8. 8

   In a medium saucepan, combine the ditalini with 1/2 cup of the stock and bring to a simmer.

9. 9

   Cook over moderate heat, stirring constantly, until the stock is absorbed.

10. 10

    Continue adding stock 1/2 cup at a time, allowing it to be absorbed before adding more.

11. 11

    The ditalini is done when it is al dente and suspended in a thick, rich sauce, about 25 minutes.

12. 12

    Stir in the garlic, mussels and clams and cook 1 minute longer.

13. 13

    Transfer the pasta to bowls.

14. 14

    Sprinkle with the parsley, drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.