300 grams. clam
½ kg. of shelled peas
½ tablespoon flour
1 clove garlic, crushed
a pinch of finely chopped parsley
3 tablespoons olive oil
12 saffron threads
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.