Linguine with Clams, Green Tomatoes and Saffron

2 servings

Ingredients:
1/2 pound imported dried thin linguine or spaghetti
1/4 cup extra virgin olive oil
1 small onion, halved and thinly sliced lengthwise
2 teaspoons minced garlic
Small pinch of saffron threads
1/4 teaspoon crushed red pepper
2 small green tomatoes, about 3/4 pounds, cored, seeded and chopped, juices reserved
18 littleneck clams, scrubbed
Salt

Fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3 1/2 tablespoons salt to the water and add the linguine. Cover partially just until the water returns to a boil, then uncover, stir the pasta and cook until almost al dente. Drain the linguine, reserving 1/4 cup of the pasta water. Meanwhile, heat the olive oil in a large nonreactive skillet. Add the onion and garlic and cook over high heat until the garlic is barely golden, about 2 minutes. Add the saffron, red pepper, green tomatoes and their juices and the clams. Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes. Discard any clams that don't open. Add the linguine to the skillet and cook for 1 minute, tossing well. If the pasta seems dry, add some of the pasta water, 1 tablespoon at a time. Serve immediately.

Spaghetti with Prosciutto and Saffron

5 minutes to prepare
20 minutes to cook

5 servings

Ingredients:
1/4 cup extra virgin olive oil, divided
1 cup (4 ounces) prosciutto, thinly sliced
1 teaspoon saffron
1 cup fat free half and half
1/2 box Spaghetti
1/2 cup Parmigiano cheese, freshly grated
salt and freshly ground black pepper to taste

COOK proscuitto with olive oil in a large skillet, over medium heat until crispy.
COMBINE saffron with half and half; mix well. Add to skillet. Simmer for 5 minutes. Set aside.
COOK pasta according to package directions. Drain, reserving 2 cups of cooking water.Immediately add hot pasta to sauce.
ADD cheese and mix well. Add reserved pasta cooking water to thin mixtrure as desired. Season with salt and pepper as desired.
MIX in a serving platter or bowl and serve.

Angel Hair with Saffron, Mushrooms and Chicken

15 minutes to prepare
15 minutes to cook

4-6 servings:

Ingredients:

1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped

HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.