Clams saffron


Ingredients:
300 grams. clam
½ kg. of shelled peas
½ tablespoon flour
3 scallions
1 clove garlic, crushed
a pinch of finely chopped parsley
3 tablespoons olive oil
salt
water
12 saffron threads
Preparation:
Cook the peas and chopped scallions quart of salted water for 20 minutes.
Drain the vegetables and leave them aside, keeping the broth separately.
In a pan on the fire, pour two tablespoons of oil and half a tablespoon of flour, saute and add the broth peas and onions, saffron, garlic and crushed parsley; then add the clams and wait about 5 minutes to open.
then add the peas and scallions and cook over low heat
3 or 4 minutes. Serve.