INGREDIENTS:
- 1 pound (about 24) small fresh clams , scrubbed clean
- 1 cup white wine
- 2 teaspoons chopped garlic
- 1 container (14 ounces) Milk Cream
- 1 Gram Spanish Saffron
- 1 package (9 ounces) Linguine
- 2 tablespoons chopped parsley
PREPARATION:
STEAM clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid.
Prepare Cream Milk and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce.
PREPARE pasta according to package directions.
TOP pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.
Tip: If fresh clams are hard to find, substitute 1 can (6.5 ounces) chopped clams, drained. Alfredo sauce, 1/2 cup wine, clams, 1 teaspoon chopped garlic and saffron strands for 10 minutes, then follow the instructions above.
