Fideos with Clams and Saffron
from Sticky, Gooey, Creamy, Chewy
1 pound capellini pasta
2 cups heavy cream
2 teaspoons saffron
2 cups cauliflower florets (I lightly steamed mine until crisp-tender first.)
1/3 cup olive oil
10 cloves garlic, peeled, but whole
1 pound fresh clams (I used cherrystone clams.)
1/2 cup white wine or seafood stock (I used wine. The clams make their own stock when they cook.)
Salt and pepper for seasoning
Chopped fresh parsley for garnish

Heat oven to 375 degrees F.

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.

Heat broiler in oven.

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 cauliflower florets, and set aside.

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.

Carefully divide clam and pasta mixture between four ovenproof dishes, filling each about half full. Top with cauliflower-and-cream mixture. Transfer dishes to oven and broil until golden brown.

Garnish with chopped parsley and serve warm.