Capellini With Mussels & Clams In Rich Saffron Broth

• 1 pinch saffron
• 2 cups seafood or chicken broth
• 1 tablespoon butter
• 1 shallot, minced
• 2 teaspoons tomato paste or 1 grated roma tomato
• 18 clams, scrubbed
• 18 mussels, scrubbed and beards removed
• 1/3 cup creme fraiche
• 2 ounces Capellini, prepared following package instructions

1. Warm the broth in the microwave, mix in the saffron and allow it to steep while the seafood is cleaned and the shallots cook.
2. Melt butter over medium heat in pan or pot with a lid that is large enough to hold the broth and seafood. Add the shallots to the butter and saute until softened then add tomato, broth and saffron. Bring the broth to a simmer. Add the seafood, cover and simmer until all the clams and mussels open, 7-10 minutes. Once most of the clams and mussels have opened discard any that haven't opened and assemble pasta.
3. Divide the pasta between two deep wide pasta or soup bowls, top each serving of pasta with half the clams and mussels. Whisk the creme fraiche into the broth over high heat until combined and heated. Pour the broth over the clams, mussels and pasta.

saffron, seafood, butter, shallot, tomato paste, clams, mussels, crueme fraiche, capellini

Taken from food52.com/recipes/9163-capellini-with-mussels-clams-in-rich-saffron-broth (may not work)