Take about 1 kg of fresh clams, place them in water and salt to drain for at least an hour. Change the water several times remembering to add more salt. Take a pan, pour extra virgin olive oil, garlic and a bit’ of finely chopped onion.
Fry on low heat. Add the clams and, blending with white wine, cook them until they are opened. Take about 300 grams of tomatoes , cut them in half and add them to clams. Salt, pepper and chili. When they are almost cooked, add 0.10 grams of saffron put in infusion in half glass of warm water an hour before.
Cook for few minutes. When spaghetti are ready, drain and pour into the pan by adding a pinch of finely chopped parsley. Cook them for 2 minutes more and serve.
