Fideos with Clams and Saffron
Ilan: Romantic Dinner Challenge
Ingredients:
1 pound capellini pasta
2 cups heavy cream
2 teaspoons saffron
2 cups Romanesco or cauliflower florets
1/3 cup olive oil
8-10 cloves garlic, peeled
1 pound fresh clams
1/2 cup white wine or seafood stock
Salt and pepper for seasoning
Chopped fresh parsley for garnish
Directions:
1. Heat oven to 375F.
2. Break capellini into 3-inch pieces. Arrange pieces in an even layer on a rimmed baking sheet. Toast in oven until golden brown. Remove from oven and set aside to cool.
3. Heat broiler in oven.
4. In a small saucepan, combine heavy cream, saffron and 1 teaspoon salt. Whisk to dissolve saffron. Bring to a boil over high heat. Remove from heat, stir in romanesco florets and set aside.
5. In a medium straight-sided skillet, heat olive oil and garlic over low heat until garlic begins to soften. Add clams, wine and capellini to the skillet. Season with salt and pepper and stir to combine. Increase heat to medium and cover skillet. Cook about 4 minutes. Most of the clams should be opened. Remove from heat and discard any unopened clams.
6. Carefully divide clam and pasta mixture between four ovenproof dishes, filling each about half full. Top with romanesco florets and cream mixture.
7. Transfer dishes to oven and broil until golden brown.
8. Garnish with chopped parsley and serve warm.
