Ingredients

• 1 kg clams, cleaned (in salted water) and drained
• 1 spring onion, minced
• 2 clove garlic, minced
• 1 chili, sliced
• 5 saffron strands (or 1 powdered saffron sachet)
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 sprig of parsley, minced
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. Pour the olive oil in a skillet. Sauté the spring onion and the garlic until slightly brown. Stir in the chili, the saffron (if used) and the cornstarch; stir-fry them.
2. Add the clams.
3. Add the water and stir for the sauce to thicken. Add the parsley.
4. Cover and cook over high heat until clams open (5 to 8 minutes). Remove them as they open so as not to overcook them. Discard those that didn’t open.
5. Season with salt and pepper.