Ingredients

• 500g/1lb 2oz clams
• 500g/1lb 2oz mussels
• 320g/12oz tubetti pasta
• 150ml/5fl oz white wine
• 1 garlic clove
• 4 tbsp extra virgin olive oil
• plus extra for drizzling
• handful parsley
• roughly chopped
• 1g sachet powdered saffron
• 4 plum tomatoes
• deseeded and chopped
• 1 red chilli
• finely chopped
• handful rocket
• salt and freshly ground black pepper

Directions

• Rinse the clams and mussels under cold running water. Place in a bowl of salted cold water and leave for about an hour. You will notice the shells opening slightly. Rinse under cold water again.
• Meanwhile bring a saucepan of slightly salted water to the boil. Add the pasta and cook until al dente. Drain and set aside.
• Place the rinsed clams and mussels in a large saucepan together with the wine
• garlic
• oil and parsley. Cover with a lid and cook on a high heat for three minutes
• until all the shells have opened.
• Remove the clams from the heat. Immediately discard any unopened shells. Remove two-thirds of the clams and mussels from their shells
• leaving the rest intact. Set aside.
• Strain the cooking liquor through a fine sieve to remove any impurities. Return the cooking liquor to the pan with the shelled clams and mussels and cook on a medium heat until it reduces slightly.
• Stir in the saffron
• tomato and chilli then season to taste with salt and freshly ground black pepper.
• Add the drained pasta to the sauce.
• Mix in the rocket and season with salt and freshly ground black pepper.
• Remove from the heat and stir in the clams and mussels in the shell. Drizzle with oil and serve immediately.