Risotto-Style Ditalini with Mussels, Clams and Saffron

• 3 cups Fish Stock
• 2 dozen littleneck clams, scrubbed
• 2 pounds mussels, scrubbed
• 1/2 teaspoon loosely packed saffron threads, crushed
• 1 1/2 cups ditalini (8 ounces)
• 1 garlic clove, mashed to a paste
• 2 tablespoons chopped parsley
• Extra-virgin olive oil, for serving

1. In a large pot, bring the Fish Stock to a simmer.
2. Add the clams, cover and cook over moderately high heat until nearly all have opened, about 8 minutes.
3. Add the mussels and cook until opened, 2 to 3 minutes.
4. Using a slotted spoon, transfer the clams and mussels to a bowl; remove them from their shells.
5. Strain the stock into a heatproof measuring cup.
6. Wipe out the pot and return 3 cups of the fish stock to the saucepan, stopping before you reach the grit at the bottom.
7. Stir in the saffron and let stand for 5 minutes.
8. In a medium saucepan, combine the ditalini with 1/2 cup of the stock and bring to a simmer.
9. Cook over moderate heat, stirring constantly, until the stock is absorbed.
10. Continue adding stock 1/2 cup at a time, allowing it to be absorbed before adding more.
11. The ditalini is done when it is al dente and suspended in a thick, rich sauce, about 25 minutes.
12. Stir in the garlic, mussels and clams and cook 1 minute longer.
13. Transfer the pasta to bowls.
14. Sprinkle with the parsley, drizzle with olive oil and serve.

stock, littleneck clams, mussels, saffron threads, ditalini, garlic, parsley, extravirgin olive oil

Taken from www.foodandwine.com/recipes/risotto-style-ditalini-mussels-clams-and-saffron (may not work)