Serves 6
1 pound corn pasta (or any kind of pasta)
8 cloves of garlic, sliced
1 large onion, diced
⅓ cup olive oil
juice and zest of 1 large lemon
salt and pepper
24 clams
2 cups chopped tomatoes
2 cups fresh or 1 pound frozen fava beans
a few threads of saffron
½ cup fresh oregano leaves
¼ teaspoon hot pepper flakes
2 pounds shrimp (about 21-25), cleaned and deveined
Cook pasta until al dente; save the water.
Sauté garlic and onion in olive oil until translucent; add lemon juice and 3 cups of pasta water. Salt and pepper to taste and reduce to ½ cup.
Add clams and cook until they open, about 3 to 4 minutes. Remove clams from sauce and keep warm.
Add tomatoes, fava beans, saffron, oregano leaves, hot pepper flakes and more pasta water, if necessary, and bring to boil 1 minute.
Lower heat and add shrimp; cook until shrimp are done.
Add clams, pour over pasta, garnish with lemon zest and serve.
